BBC Good Food Feb 2025

Welcome to February

It ’s that t i me of yea r when I’m d rea m i ng of get t i ng away for a su n sh i ne holiday. I’m not a lone, r ig ht? It ’s why we’re st a r t i ng ou r new ser ies of t ravel-focu sed g u ides ( p130) to g ive u s a l l someth i ng to look for wa rd to W hat bet ter place to st a r t tha n w ith the Flor ida Keys? Ou r g u ide to the best places to eat , d r i n k a nd st ay is su re to have you open i ng up you r laptop a nd book i ng the fi rst fl ig ht to the Su n sh i ne St ate. But for now, I’m goi ng to embrace the ch i l ly even i ng s, a nd wa r m up w ith some th r if t y com for t food ( p13) – my post- Ch r ist ma s ba n k ba la nce w i l l tha n k me for it . T h is issue a lso revea ls the w i n ner of ou r new R isi ng St a rs compet it ion ( below a nd p8), wh ich scou red the nat ion for the br ig htest up-a nd-com i ng cook i ng t a lent . G eorg ia Hug hes blew away ou r judges Ma x La Ma n na a nd G ood Food ’s Ca ssie Best w ith her creat ive u se of a ba sic veget able i n her st a ndout fi na l d ish . Be su re to g ive it a t r y, a nd watch out for the r u n ners-up i n com i ng month s.

Keith Kendrick, Group magazines

EXCLUSIVE! MASTERCHEF WINNER BRIN ON THE GOOD FOOD APP

Former vet Brin Pirathapan soared to victory in 2024’s MasterChef competition with his Sri Lankan-inspired flavours combined with his culinary intricacy His new recipe for rich, whole-roasted duck a l’orange is available exclusively on our app.

This six-ingredient dish from Nathan Anthony (Bored of Lunch) is sensational slow cooker simplicity (p52)

JAMAI CA

G I N G E R CAKE

April Jackson’s recipe reminds me of my late mum Ginger cake was a treat slathered with butter (p90)

RIB - E YE STE AK

As my wife will testif y, it ’s Valentine’s Day ever y day in our home! I’ll be making Barney ’s extra-special rib - eye that evening (p86)

Ben Cu r tis & R achel Bayly

Turn to page 32 to get five issues for just

Have you heard of bean hesitancy ?

Mallika brilliantly explains why you should overcome it and eat more beans to combat climate change (p124)

H U G H E S Recipe developer Georgia is the winner of our first ever Rising Stars competition Tr y her champion dishes (p8)

Egyptian- British with Syrian heritage, Soha shares cherished recipes for a Ramadan celebration They ’re easy to make with big flavours from the Middle East (p34)

O N T H E C OV E R

1 3 C O M F O RT O N A B U D G E T Winter wa r mers to feed a crowd

E A SY

2 6 O N E - P OT WO N D E R S

Simple to prepa re a nd to wa sh up

3 4 C E L E B R AT E R A M A DA N

Soha Da r w ish sha res a fa milyfriendly menu to brea k the fast

C O O K S M A RT

4 6 F R E S H A I R F RY E R I D E AS Ser ve up cosy pub classics

5 0 S LOW C O O K E R M AG I C Mea ls w ith just si x ing red ients

5 4 Y E L LOW ST I C K E R

C H A L L E N G E

Use up pa st-their-best g reens

5 6 O N E B AS E , T H R E E M E A L S Stretch a batch of spiced lenti ls

H E A LT H

6 0 E AT W E L L F O R G U T H E A LT H

Dr Chinta l Patel sha res her top tips a nd a g ut-friendly fish dish

6 4 T H E H

7

8

74 138 94

lea sers f rom Ja ne’s Patisser ie

9 9 B I ST R O H I TS

Rustle up a French menu for you r nex t d inner pa r t y

1 0 6 A TAST E O F K

I N T H E K N OW

N S O M E T H I N G N E W Sharpen your Indian cooker y skills with chef A ktar Islam’s expert advice

1 1 4 N E X T L E V E L

A beef hotpot to warm you up

1 1 7 5 O F T H E B E ST

Frying pans worth your money

1 1 9 O U T A N D A B O U T

Our pick of the top foodie events across the U K in Febr ua r y

1 2 0 B O O KS F O R C O O KS The titles to look out for this month

T R AV E

L

1 3 0 F LO R I DA K E YS Go island-hopping in the US

1 3 2 W H AT TO E AT W H E R E New Delhi delicacies

1 3 4 T H R E E O F T H E B E ST European cities for food lovers

E V E RY M O N T

H

7 R E C I P E I N D E X Find ever y recipe in this issue

3 2 S U B S C R I B E R C LU B Enjoy member benefits a nd sav ings

1 1 0 N E X T M O N T H Look a head to ou r Ma rch issue

1 3 8 CA K E T I N

A nost a lg ic rhuba rb & cust a rd cr u mble ca ke

For more great savings, visit goodfood.com/reader-offers

O Discover the Iberian Peninsula p116

O Taste your way around beautiful Puglia p118

O Explore Europe’s waterways on iconic river cruises p122

O Take a trip around the USA to iconic destinations p133

O Cruise the Dutch waterways and explore Amsterdam and Rotterdam p135

Good Food is the UK’s No 1 food lifestyle media brand We are passionate about food and cooking While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you re shopping for food, in your kitchen or eating out in the UK or abroad This is what we promise:

Biggest and best

We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website goodfood com Our contributors – chefs our in-house team and confident columnists – are experts in their fields Join the conversation in our twice weekly podcasts Our best-selling cookbooks feature our trusted recipes

Recipes for everyone

We always include quick easy dishes ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch

Tested and trusted

All our recipes are thoroughly tested by experts to ensure they’ll work for you We put our gadgets through a rigorous testing process and carry out our taste tests fairly Our restaurant and travel recommendations have all been tried by one of us

Ethical

We care about the food we eat the people who produce it and the effect this has on the world In our test kitchen, we use humanely reared British meats, high-welfare chicken and eggs, and sustainable fish whenever possible We aim to help you avoid food waste, with advice on using leftovers

Healthy eating

Every recipe is analysed by our BANT-registered nutritionist, so you can be informed when you choose what to eat We flag up vegetarian, vegan and gluten-free recipes Find out more about our health philosophy on page 137

Families and children

Families can need help to create harmonious mealtimes, so we address this by flagging up family recipes We encourage children and teenagers to get cooking with recipes that help them to learn new skills Find out more at goodfood com/family-kids

Eating like a local

One of the joys of travel – both in the UK and overseas – is discovering great food Our features are written from an insider perspective by on-the-ground writers and food and travel journalists

Independent and respected

We are impartial and independent, so you can trust our advice and recommendations on everything from restaurants and wine to kitchen gadgets and more We encourage your input on your local finds, and appreciate your feedback on our recommendations

Food is our passion and pleasure

We take food seriously, but we also believe it s a pleasure to be enjoyed, whether cooking for the family, trying an unfamiliar ingredient, buying new products or eating out We share our food discoveries and adventures with you – and love you to share the same with us on social media using #goodfood

GENERAL ENQUIRIES

020 7150 5865 (Mon-Fri 9 30am-5 30pm) goodfood@immediate co uk

Good Food, Immediate Media, 44 Brook Green, London W6 7BT

VISIT US ONLINE goodfood com

Why you can trust Our commitment

SUBSCRIPTION ENQUIRIES

03330 162 124

buysubscriptions com/ help

READER OFFER

ENQUIRIES

020 7150 5358 liza evans@immediate co uk

At Immediate Media, publishers of Good Food, we respect and value differences We understand that when people from different backgrounds and with different points of view work together, we can create the most value for our readers, our people and society We always strive to be inclusive, but we need to do better We have been taking time to listen and understand how we can make positive changes and how we can better support and increase diversity across all our brands We continue to work on a comprehensive plan to

INSTANT

BREAKFAST & BRUNCH

Apple & cinnamon porridge 66

Green baked eggs 57

MEAT

Air fryer cheese & chorizo quesadillas 49

Angie’ s Irish stew 93

Aubergine fattah 36

Creamy celeriac, mustard & ham

hock soup 74

Crispy pork massaman ramen 10

Herby roast pork with veg roasties & apple gravy 66

Jamaican oxtail 90

Kimchi jjigae 107

Lamb with balsamic vinegar 52

Next level beef hotpot 114

Pork, fennel & ricotta lasagne 22

Rib-eye with cacio e pepe butter 86

Slow-roasted pork belly & chicory 81

Winter sausage meatballs & cream 52

POULTRY

Air fryer hunter’ s chicken 47

Honey & sriracha chicken 52

Schmaltzy lentils with chicken, olives & lemon 27

Sharkasiya 38

FISH & SEAFOOD

Garam masala prawn & corn soup 30

Gut-friendly beans & seabass 62

Moules marinière 100

Pasta & purple sprouting broccoli with anchovies, garlic & preserved

lemon butter 72

Sichuan mackerel noodles 28

VEGETARIAN MAINS

Air fryer veggie sausage casserole 48

Bibimbap 106

Caramelised onion, goat’ s cheese & za ’atar galette 76

Coconut, curry leaf & turmeric saucy lentils 57

Cosy veggie pot pie 121

Curried bean stew with coconut & coriander drizzle 16

Curried butter beans with onions, three ways 10

Curried chickpea brothy pasta 58

Curried filo pie 59

Garlic mushroom flatbread pizzas 29

Greek-style beans 31

Leafy greens soup with chilli-honey halloumi croutons 55

@goodfoodeveryday

#goodfoodeveryday make it, snap it, post it

69 recipes

Peanut butter squash curry 18

Simple coconut & bean soup 129

STARTERS & SIDES

Celery & apple salad 66

Cheat’ s frites 100

Cheese sambousek 39

Chicory, blue cheese, walnut & pear salad 81

Chilli greens 55

Comté gougères 100

Easy aïoli 100

Ful medames 129

Jamaican fried dumplings 90

Khichdi 128

Kimbap 108

Leafy greens pesto 55

Pan-fried chicory 81

Shorbet lesan asfour (orzo pasta soup) 37

Slow cooker greens 55

Vanilla sugar 20

COCKTAILS & DRINKS

Between the sheets 109

Cappuccino 69

Flat white 69

Latte 69

BAKING & DESSERTS

Bourbon biscuit cheesecake 94

Cookie dough bars 98

Gâteau basque 102

Jamaican ginger cake 90

Kunafah 40

Rhubarb & custard crumble cake 138

MAKE THE COVER

Sticky banana, date & pecan skillet pudding 14

Tiramisu cupcakes 98

Toasted coconut rice pudding with cardamom

poached rhubarb 20

Vegan apple cake 65

In our first ever talent search, we scoured the nation for the cookery stars of the future So, drum roll meet our winner Georgia Hughes

In aut u m n 2024, we lau nched the ver y fi rst

G ood Food R ising St a rs competition, look ing

for t a lented food content creators We a sked applica nts for a cher ished recipe a long w ith a oneminute v ideo to demonstrate a nd ex pla in the stor y beh ind it T he pr i ze? A money- ca n’t-buy oppor t u n it y to use the G ood Food bra nd a s a spr ingboa rd into a

new ca reer w ith ca mera a nd k itchen k it throw n in.

A f ter shor tlisting a strong list of ca nd idates, we inv ited eig ht fi na lists to Sauce at T he La ng ha m in

London to compete in the decid ing cook- off. Ou r head of food Ca ssie Best a nd chef Ma x La Ma n na cr itiqued

a vega n m idweek mea l cooked aga inst the clock to decide on the fi na l five a head of pick ing the overa l l w inner, Georg ia Hug hes

Watch the jou r ney in ou r G ood Food R ising St a rs

YouT ube ser ies a nd lea r n more about Georg ia a nd ou r

other shor tlisted ca nd idates: Sofia A ntona , Fa rza na h

Na sser, A rch ie Herber t a nd Olive Ezi ke We’l l a lso be showca sing their recipes across the nex t fou r issues

Above: The finalists cook for judges C assie

B est and Max

La Manna at The Langham

Left: Finalists (left to right):

S ofia Antona, Olivia Howard, Farzannah

Nasser, B onia

Leung, Olive

Ezike, Archie

Herber t, Georgia

Hughes and Tabia Riek with the judges.

ee

t the winner Georgia Hughes

Georg ia pa r ticu la rly impressed the judges w ith her creative use of a ba sic veget able in her st a ndout

fi na l d ish – cu r r ied but ter bea ns w ith on ions, three ways (see recipe, p10). Her presented plate wa s practica lly licked clea n Her entr y recipe – cr ispy

pork ma ssa ma n ra men ( p10) – a lso had major appea l to the shor tlisting pa nel, who pra ised its

inventive flavou rs, com for ting cook abilit y a nd

pict u re-per fect fi n ish

Du r i ng the competition, she demonstrated a pa ssion for accessible, flavou r f u l cook ing , plus she showed off wel l-layered d ishes a nd colou r f u l,

appetising present ation

Georg ia says: “ Ta k ing pa r t in the G ood Food

R ising St a rs competition wa s a n incred ible

ex per ience I loved get ting creative w ith the br ief

a s it pushed me to thin k beyond the reg u la r recipes

I usua lly ma ke One of the best pa r ts wa s meeting the other t a lented fi na lists who sha re a sim i la r

pa ssion for food. It wa s a ma zing to con nect w ith them a nd sha re ex per iences

A s someone who usua lly sha res recipes on socia l med ia , it ’s ra re to receive tr u ly honest feedback on my d ishes. T hat ’s why get ting feedback f rom Ma x

a nd Ca ssie wa s such a h ig h lig ht for me I entered the competition hoping to ma ke it to the fi na l, so

I wa s so excited – a nd a lit tle shocked – to come

away w ith a w in! K now ing my recipes w i l l be published w ith G ood Food feels su r rea l. It ’s such

a n incred ible oppor t u n it y, a nd I’m so g ratef u l to have been a pa r t of it ”

Turn the page for G eorgia’s recipes >

Georgia is a freelance recipe developer after making the switch from marketing Over the past two years, she has collaborated with a range of brands, including HexClad and Aldi, bringing her recipes to wider audiences Beyond her brand partnerships, Georgia shares her recipes and cooking tips on her Instagram page, where she engages a growing community of food lovers @bigdishenergy y Next month, meet the first of our Good Food Rising Stars runners-up

Curried butter beans with onions, three ways

Transform humble butter beans into a rich , aromatic dish with onions prepared three ways, plus creamy coconut yogurt and roasted broccoli .

SERVES 2 PREP 10 mins

COOK 25 mins EASY V

2 red onions, thinly sliced

2 limes, 1½ juiced, ½ cut into wedges

5 tbsp olive oil, plus extra to serve

200g long-stemmed broccoli

3 garlic cloves, crushed

5cm piece of ginger, peeled and grated

2 heaped tsp medium curry powder

2 tbsp soy sauce

1½ tbsp peanut butter

570g jar of butter beans

5 tbsp plant-based coconut yogurt

1 Heat the oven to 200C/180C fan /

gas 6. Put a quarter of the onions in a non-metallic jar with most of the lime juice and a large pinch of salt, then set aside to pickle Heat 2 tbsp of the oil in a frying pan over a medium heat and cook the remaining onions with a pinch of

salt for 15-17 mins until golden brown and lightly caramelised

2 Meanwhile, massage 1 tbsp oil into the broccoli along with some

seasoning, then tip onto a baking

tray. Roast for 10-12 mins until

golden brown and tender

3 Heat the remaining 2 tbsp oil in

a second frying pan over a medium-

high heat and scrape in a third of the

caramelised onions Fry for 5 mins

until crisp, then transfer to a plate

lined with kitchen paper and

sprinkle over some salt

4 Add the garlic and ginger to the

larger pan of caramelised onions, and cook for 2-3 mins more until

fragrant Stir in the curry powder,

soy sauce, peanut butter and the remaining lime juice Cook for 2-3 mins until bubbling and reduced

slightly, then tip in the butter beans,

half the liquid from the jar and

2 tbsp of the coconut yogurt Stir to combine. If the sauce is a little thick, add a splash of water to loosen, then

continue to cook for 2 mins

5 To serve, top the butter beans with

a dollop of yogurt each, the broccoli, crispy onions and pickled onions, with lime wedges on the side for squeezing over

GOOD TO KNOW vegan • iron • folate • vit c • fibre • 3 of 5-a-day PER SERVING 759 kcals • fat

Crispy pork

massaman ramen

Cook a quick and easy ramen with fragrant coconut and spiced pork

It takes just over half an hour

– ideal for a flavour-packed

midweek meal

SERVES 2 PREP 10 mins

COOK 25 mins EASY

150g dried ramen noodles

5 tbsp sesame oil

2 spring onions, finely sliced

3 garlic cloves, finely chopped

1 red pepper, deseeded and sliced

4 tbsp soy sauce

1-2 tbsp massaman curry paste

400ml can coconut milk

300g pork mince

2 tsp Chinese five-spice powder

chilli oil and lime wedges, to serve

1 Cook the noodles following pack

instructions, then drain well and rinse with cold water to prevent

them from sticking Divide the

noodles between two bowls

2 Drizzle 2 tbsp sesame oil into a saucepan over a medium heat Mix in half of the spring onions and all the garlic. After 2-3 mins, add the red pepper and cook for an additional 5 mins Once the veg has softened slightly, add 2 tbsp

soy sauce and the massaman paste (start with 1 tbsp and adjust to taste) Cook for 2 mins, then pour

in the coconut milk and simmer for 10 mins

3 Meanwhile, heat the remaining oil in a non-stick frying pan over a medium-high heat and add the pork mince Break the mince up to ensure even browning and after

3-4 mins, once most of the liquid has evaporated, stir in the five-spice powder and remaining soy sauce. Fry for 8-10 mins until it begins to brown and go slight

Gather your loved ones for crowd-plea sing winter wa rmers that won’t brea k the ba nk recipes GOOD FOOD TEAM photographs CHELSEA BLOXSOME

Stick y banana, date & pecan skillet pudding

Use overripe bananas (skin and all!) in this indulgent no-waste pud Cassie Best

SERVES 6 PREP 15 mins

COOK 55 mins EASY V

100g stoned dates, chopped

150ml whole milk

200g butter, softened

150g dark soft brown sugar

2 very ripe bananas, unpeeled

3 medium eggs

1 tsp vanilla extract

200g self-raising flour

½ tsp bicarbonate of soda

100g pecans, chopped

vanilla ice cream, to serve

For the sauce

100g dark brown soft sugar

100ml double cream

25g butter

1 Put the chopped dates and milk in a saucepan and warm over a low-medium heat until the milk is steaming Cook for a few more minutes until the dates are soft, then remove from the heat and leave to cool a little

2 Heat the oven to 180C/160C fan / gas 4 Tip the butter, sugar, whole bananas (including the skin), eggs, vanilla, flour, bicarb, and the date and milk mixture into a blender

Add 1/2 tsp salt and blend to a smooth cake batter Pour the batter into a skillet pan (a deep ovenproof frying pan) and scatter over half the chopped pecans, then stir them into the batter. Bake for 45 mins until golden brown and cooked through

3 While the pudding is baking, bubble the ingredients for the sauce in a small pan over a low heat until combined to a glossy toffee sauce, about 5 mins Stir in a pinch of salt

4 When the pudding is cooked, pour over half the sauce and scatter with the remaining pecans, then return to the oven for 5 mins until the toffee sauce is bubbling Serve with the remaining sauce and scoops of vanilla ice cream.

PER SERVING 892 kcals • fat 55g • saturates 27g • carbs 85g • sugars 59g • fibre 4g • protein 11g • salt 1 78

cover recip e make our

Curried bean stew with coconut & coriander drizzle

This hearty stew makes the most of a pantry staple – butter beans. They’re filling, packed with protein and low-cost, too. Helena Busiakiewicz

SERVES 4 PREP 10 mins

COOK 30 mins EASY V

2 tbsp vegetable oil, plus a drizzle

1 onion, finely chopped

2 tsp black or brown mustard seeds

1 tsp coriander seeds

1 tbsp medium curry powder

2 garlic cloves, grated

15g ginger, grated

700ml coconut milk

2 x 400g cans butter beans, drained

200g curly kale, leaves torn

20g coriander, roughly chopped

1 green chilli, roughly chopped (optional)

1 lime, zested and juiced

1 Put a large, deep, saucepan with a lid over a medium heat Once hot, pour in the oil Scatter in the onion and cook for 8-10 mins to soften Tip in the mustard seeds, coriander seeds, curry powder, garlic and ginger, and cook for 2-3 mins until fragrant and the seeds are beginning to sizzle and pop

2 Pour in 600ml coconut milk and bring to the boil. Reduce to a simmer, then tip in the beans Let it bubble for 10 mins, stirring occasionally

3 Heat the oven to 180C/160C/ gas 4 Drizzle half of the kale with oil and season well with salt Spread

over a baking tray and bake for 8-10 mins until darkened and crisp

4 Meanwhile, put the coriander, remaining coconut milk, green

chilli, half of the lime juice and

a good pinch of salt in the bowl

of a small food processor, or in a deep bowl if using a hand blender

Blitz to a drizzlable consistency, then set aside

5 Stir the remaining kale leaves into the butter beans, put a lid on and cook for 5 mins Once they ’ re tender, stir in the remaining lime juice

Divide between four bowls, top with the crispy kale, then drizzle with the coriander chutney and a sprinkling of lime zest.

GOOD TO KNOW vegan • fibre • vit c • iron • 2 of 5-a-day • gluten free PER SERVING 553 kcals

Peanut butter squash curr y

Here’s an easy vegan curry with all the flavour of satay sauce.

Barney D esmazery

SERVES 4 PREP 15 mins

COOK 50 mins EASY V G

6 garlic cloves

3 lemongrass stalks, bashed and roughly chopped

thumb-sized piece of ginger, peeled and chopped

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp ground turmeric

2 red chillies, 1 roughly chopped and

1 sliced to serve (optional)

1 small onion, roughly chopped

2 tbsp vegetable oil

1 butternut squash, peeled, deseeded and cut into chunks

1 tbsp light brown soft sugar

100g smooth peanut butter

3 tbsp soy sauce

4 40ml can coconut milk

250ml vegetable stock

1 lime, juiced

To serve coriander, chopped peanuts, roughly chopped (optional) cooked rice

1 Blitz the garlic, lemongrass, ginger, spices, chillies, onion and a large splash of water in a food processor with a pinch of salt until you have a smooth paste

2 Heat the oil in a pan and cook the paste for 8-10 mins until it splits Stir through the squash to coat

in the paste, then stir through the sugar, peanut butter and soy sauce and cook until combined

3 Pour in the coconut milk and stock, bring to a simmer, season and continue to simmer for 30-35 mins or until the squash is tender ( keep on checking it as it depends on the squash – some take 15 mins and others 45 mins) stirring often

Turn off the heat, add the lime

juice, then scatter over the fresh coriander, sliced chilli and peanuts, if you like, and serve with rice

GOOD TO KNOW vegan • fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 461 kcals fat 33g saturates 19g carbs 26g sugars 17g fibre 7g protein 11g salt 1 95g

Toasted coconut rice pudding with cardamom poached rhubarb

Make the most of pretty pink forced rhubarb whilst it’s in season by roasting it to intensify it’s bright colour and flavour. Cassie Best

SERVES 4-6 PREP 10 mins

COOK 50 mins EASY V

25g butter

175g pudding rice

100g golden caster sugar

2 tsp vanilla extract, bean paste or 1 vanilla pod, split and seeds scraped out

800ml coconut milk

100ml double cream grating of nutmeg

For the rhubarb

400g rhubarb, cut into 3cm batons

100g caster sugar

10 cardamom pods

2 strips orange zest

1 Heat the oven to 160C/140C f

gas 3 Melt the butter in a large ovenproof pan When it’ s foaming, add the rice and cook for a few minutes until the butter turns golden brown and the rice is

lightly toasted

2 Stir in the sugar for a few minutes until it dissolves, then add the vanilla, coconut milk, double cream and a pinch of salt Grate a fine layer

of fresh nutmeg over the top, then put the dish in the oven to cook for

45 mins, until the rice is cooked

through and a skin has formed

3 While the rice pudding cooks, toss

the rhubarb, sugar and cardamom

together in a baking tray Tuck the orange zest in with the rhubarb Roast the rhubarb alongside the rice pudding for the last 20 mins

4 Serve the rice pudding in bowls with the rhubarb and syrup spooned over the top

GOOD TO KNOW gluten free

tip

Vanilla sugar

Vanilla pods are an expensive ingredient, so make sure you get the most from them Once you’ve roasted the pod alongside the rhubarb, dab it dry on some kitchen paper, then blitz the whole pod with 250g sugar to make a vanilla sugar to use in cakes or sprinkled over desserts. It will keep in a jar indefinitely

Pork, fennel & ricotta lasagne

This lasagne swaps out the usual beef ragu for a cheaper pork one, cooked until meltingly tender and layered up with a creamy ricotta béchamel . The number of portions it makes means it’s a cheap way to serve cosy comfort food to your friends and family, or you can freeze it for a stress-free weeknight dinner. Ailsa Burt

SERVES 10-12 PREP 40 mins

COOK 4 hrs 30 mins

MORE EFFORT G

3 tbsp olive oil

100g pancetta, diced

1kg pork mince

500g onions, finely sliced

2 celery sticks, finely chopped

3 medium-sized carrots, finely chopped

1 fennel bulb, around 275g, finely chopped

6 garlic cloves, crushed

5 rosemary sprigs

3 bay leaves

2 tsp fennel seeds (optional)

2 tsp caster sugar

200ml dry white wine

1 litre chicken stock

400ml whole milk

1 tbsp Worcestershire sauce

300g swiss chard, stalks finely sliced and leaves roughly chopped

500g dried lasagne sheets

For the béchamel

85g butter

85g plain flour

1 litre whole milk

½ whole nutmeg

250g ricotta

100g parmesan, grated

1 Add 1 tbsp of the oil to a large, deep

flameproof casserole dish, or a deep

saucepan Stir in the pancetta and brown over a medium-high heat for

5-6 mins until golden, then transfer

to a bowl using a slotted spoon. Add

the mince to the pan in batches

Brown all over, around 8 mins, then

transfer to the same bowl as the pancetta Pour in the remaining oil and stir in the onions, celery, carrots and fennel along with a pinch of

salt Cook for 10-12 mins partially covered, until the veg has softened

Stir in the garlic, rosemary, bay leaves, fennel seeds, if using, and the sugar, cooking for a few more minutes until fragrant

2 Splash in the white wine and reduce by half Pour in the stock, milk and Worcestershire sauce

Bring to the boil, then place a lid on askew, and set the heat to a simmer

Cook for 3 1/2 hrs, then stir in the

chard stalks Cook for a further

30 mins until reduced but there

is still some liquid, and the flavours have developed When you press down into the ragu with a ladle, liquid should slowly fill it but it shouldn’t flood in. Stir in the chard leaves and season to taste Will keep chilled for up to three days

3 When the ragu has 15 mins left, make the béchamel Heat the butter in a large saucepan over a medium heat until foaming Stir in the

flour and cook for 2-3 mins until darkened in colour Splash in the milk, a little at a time, whisking well, making sure you get right into the corner of the pan Once all the milk has been added, grate in the nutmeg and bring to a gentle simmer Cook, stirring frequently, for 4-5 mins until thickened, then remove from the heat, whisk in the ricotta and half the parmesan Season well and set to one side

4 To assemble the lasagne, remove and discard the rosemary sprigs and bay leaves from the ragu using a slotted spoon. Spread two ladles of béchamel over a large baking dish, then top with three ladles of ragu, spreading this right out to the edges too, then a layer of lasagne sheets

Repeat this process, to make around

five layers, finishing with the final two ladles of béchamel Scatter over the remaining parmesan Season well with pepper Will keep chilled for up to a day or wrapped in the freezer for up to three months

Leave to cool first Defrost thoroughly before baking

5 Heat the oven to 200C/180C fan / gas 6 Bake for 30-40 mins, or 40-50 mins from chilled until the edges are crispy GOOD T

tips

• If you’re not cooking for a crowd, divide the finished lasagne between two heatproof, freezerproof dishes and freeze one for another time.

• You can cook the ragu in a slow cooker on high for 6-8 hrs or in a pressure cooker on high for 1 hr.

• You can substitute the white wine for more milk

New col lection

Discover deliciously wholesome mea l inspiration for the w inter months

Visit the Apple App Store to download digital issues in the Home Cooking Series, including 30-Minute Meals,

Vegetarian and One-Pots. HOME COOKING SERIES

Fully tested recipes from Good Food

Easy light lunches

Treats with a twist

Speedy midweek dinners

recipes for every day

midweek meals

one-pot wonders

Using only one pan or tray, these dinners are so simple to prepare, and washing-up is easier too recipes AILSA BURT photographs KIM LIGHTBODY

£3.75 per serving

Schmaltzy lentils with chicken, olives & lemon

The golden chicken fat (schmaltz) is put to good use here to add flavour to the lentils.

SERVES 4 PREP 5 mins

COOK 30 mins EASY

1 tbsp olive oil

4 skin-on chicken breasts

1 red onion, finely sliced

2 garlic cloves, finely chopped

1 tsp sumac

1 tsp ground turmeric

500ml low-salt chicken stock

500g cooked lentils, tomato flavoured if you can get them

125g kale, finely chopped

1 lemon, half sliced and half juiced

50g green olives, pitted and roughly chopped

small handful of parsley, finely chopped, to serve

1 Heat the olive oil in a casserole

dish or deep frying pan over a

medium-high heat Season the

chicken all over and add to the pan,

skin-side down Cook for 6-8 mins

until well browned and golden, then

flip and cook for 2-3 mins until just

golden, they don’t need to be cooked

through at this point Remove the

chicken to a plate

2 Stir the onion and garlic into the

chicken pan Cook for 2-3 mins

before stirring in the spices Cook

for 1-2 mins until fragrant, then

splash in the chicken stock,

scraping the bottom to remove any

browned bits. Mix in the lentils,

kale, lemon slices and olives Bring

to a simmer, nestle the chicken

breasts back in, skin-side up and cook for 8-10 mins until reduced

and the chicken is cooked through.

Season with the lemon juice and

some black pepper, then garnish

with the parsley to serve

GOOD TO KNOW low cal • fibre • vit c • 2 of 5-a-day

PER SERVING 473 kcals • fat 19g • saturates 3g • carbs 19g • sugars 6g • fibre 16g • protein 48g • salt 1 52g

We know life is busy, so to make things easier we’re sharing this handy cut-out list with everything you need for our midweek meals plan your week

S H O P P I N G L I S T

F R E S H

P R O D U C E

garlic pak choi

purple sprouting broccoli

spring onions

fresh ginger

new potatoes coriander red onions

dill lemons

kale green olives

parsley shallots mushrooms

sage coriander

lime

M E A T & F I S H

2 smoked, peppered mackerel fillets

4 skin-on chicken breasts

T

turmeric

Szechuan peppercorns sesame oil

tahini

Chinese five-spice

caster sugar

reduced-salt soy sauce

rice vinegar

chilli flakes

medium egg noodles sunflower oil

garam masala

medium curry powder

low-salt chicken stock

low-salt vegetable stock

olive oil

dried oregano

tomato purée

400g can chopped tomatoes

2 x 400g can butter beans

sumac

500g cooked lentils

flatbreads

béchamel sauce

milk

feta

grated mozzarella

R E E Z E R frozen sweetcorn prawns

Find more midweek meals on the Good Food app

Tr y our app for quick , ea sy mea ls your fa m i ly w i l l love, budget mea l pla ns a nd more.

chuan ma

100g purple sprouting broccoli, cut in half 2 smoked, peppered mackerel fillets, skin removed

1

1 tsp Sichuan peppercorns

2 tbsp sesame oil

2 tbsp tahini

½ tsp Chinese five-spice

2 small garlic cloves, crushed

2 tsp caster sugar

1 tbsp reduced-salt soy sauce

1 tbsp rice vinegar

½ tsp chilli flakes

140g medium egg noodles

2 pak choi, leaves separated

sesame oi

, tahini, Chines

five-spice, garlic, sugar, soy, vinegar and chilli flakes

2 In the same saucepan, add the noodles, pour over boiling water and cook

following pack instructions

Add the pak choi and broccoli for the final 2 mins, then drain, reserving a mugful of the

cooking water Mix in the

tahini sauce and a decent

splash of the reserved cooking water and give it a good stir to coat Flake in the smoked

mackerel and gently fold in, season to taste and serve GOOD TO KNOW calcium • folate • fibre • vit c • iron • omega-3 • 2 of 5-a-day PER SERVING 816 kcals

Grow your own apples, pears and plums

These Professional Standard fruit trees mean you can now grow full-sized crops in your garden, or even in pots on your patio. What’s more, you may even be picking fruit in the first year, with an increase in crop year-on- year, saving you the cost of buying fruit at the supermarket This collection comprises high-quality, self-fertile, compact, heavy-cropping fruit trees (one each of Braeburn apple, Conference pear and Victoria plum) as 1 35-1 45m bare-root trees Product code: 300004

TO ORDER call 084 4 502 0050 or visit yougarden com/GF194

Garlic mushroom

flatbread pizzas

SERVES 2 PREP 5 mins COOK 25 mins EASY V

2 shallots, halved and finely sliced

300g mushrooms, quartered

3 garlic cloves, sliced

2 tbsp olive oil

small handful of parsley, finely chopped

2 flatbreads

4 tbsp béchamel sauce

75g mozzarella, grated

6 sage leaves green salad, to serve

1 Heat the oven to 220C/200C fan /

gas 7. Toss the shallots, mushrooms and garlic with the oil and some

seasoning on a large baking tray

Spread out evenly and roast in the

oven for 12-15 mins until just golden

all over Remove from the oven and transfer to a bowl along with any

juices and mix in the parsley

2 Arrange the flatbreads on the

baking tray and spread over

the béchamel sauce Scatter

over the mozzarella, cooked

mushrooms and sage leaves, then cook in the oven for

6-8 mins until golden and

melted Serve cut into

wedges, with a green

salad on the side

GOOD TO KNOW fibre •

2 of 5-a-day

PER SERVING

£2.42 per serving

Garam masala prawn & corn soup

SERVES 4 PREP 5 mins

COOK 25 mins EASY

1 tbsp sunflower oil

3 spring onions, finely sliced

2 garlic cloves, crushed

15g ginger, grated

2 tsp garam masala

1 ½ tsp medium curry powder

600ml low-salt chicken stock

500g new potatoes, cut into bite-size pieces

200g frozen sweetcorn

300g prawns, defrosted if frozen

200ml milk

small handful of coriander, finely chopped

To serve

1 lime, cut into wedges

crusty bread

Greek-style beans

SERVES 4 PREP 5 mins

COOK 20 mins EASY V

2 tbsp olive oil

1 large red onion, finely chopped

3 garlic cloves, finely chopped

1 ½ tsp dried oregano

2 tbsp tomato purée

400g can chopped tomatoes

300ml low-salt vegetable stock

½ tsp caster sugar

2 x 400g can butter beans, drained and rinsed

½ lemon, juiced

50g feta, crumbled

small handful of dill, finely chopped toasted sourdough, to serve

1 Heat the oil in a deep frying pan

over a medium-high heat Add the onions with a pinch of salt and cook

for 5 mins, until beginning to soften and the edges are turning golden

Mix in the garlic, oregano and tomato

purée Reduce the heat to medium and cook for 3-4 mins, stirring, until

the purée turns dark red

2 Mix in the tomatoe

Serve with the feta and dill scattered over the top, with toasted sourdough on the side GOOD TO K

Just £6.75 £1 per issue

Subscriber benefits

• Great savings vs the shop price

• Free delivery direct to your door

• Never miss an issue of your favourite food magazine

• Discounted Good Food Show tickets

• Subscriber-only offers on wine and travel

BONUS RECIPE Every month our subscribers enjoy an exclusive recipe, so you’ll always be the first to try our latest ideas – stay one step ahead of the food trends and get the most from Good Food.

S U B S C R I B E R C L U B

Subs cribe to Good Food and g et inspiration delivered to your door with recipes, the latest food trends and more, plus all thes e exclusive benefits

Exclusive

Good Food recipe

in every issue +

Free digital recipe collections

Offers and discounts from selected partners

Best available ticket prices for Good Food Shows – with

Subscriber Club Loung e access

Unique dining

experiences with leading

chefs

Enjoy Good Food ever y day with the UK’s no.1 food magazine

Fully tested recipes +

Seasonal menu inspiration +

Budg et-friendly meal ideas

Every month, our subscribers receive an exclusive recipe. So, you’ll always be the first to try our latest ideas and get the most from Good Food

B O N U S R E C I P E

Berbere-spiced meatballs

Hailing from Ethiopia and Eritrea, berbere is a peppery spice mix that’s earthy and slightly sweet It’s paired here with beef in a tomato sauce for a warming supper on a cold evening. Serve with jewelled rice or couscous Ailsa Burt

SERVES 4-6 PREP 20 mins COOK 50 mins EASY G

500g 12% fat beef mince

1 tbsp berbere spice

1 egg, beaten

3 garlic cloves, crushed 25g dried breadcrumbs small handful of parsley, finely chopped rice or couscous, to serve

1 Tip the mince, berbere, egg, garlic, breadcrumbs and most of the parsley into a bowl and season well. Squidge the mixture together using your hands, breaking up the meat, then roll into 30 balls and put on a plate Chill until needed Will keep chilled for a day, or frozen on a tray Once frozen solid , transfer to a container or bag to keep for up to two months Defrost overnight in the fridge before continuing with the recipe

2 Drizzle half the oil into a large casserole dish over medium heat and fry the meatballs for 6-8 mins until browned. Transfer to a plate.

For the sauce

2 tbsp vegetable oil

1 small onion, finely chopped

2 garlic cloves, sliced 50g briny olives, pitted

½ lemon, zested and juiced 400g can chopped tomatoes

1 cinnamon stick

250ml chicken stock

3 Drizzle in the remaining oil and stir in the onion Cook for 10 mins with a pinch of salt until softened Stir in the garlic and cook for 2 mins

Tip in the olives, lemon zest, tomatoes, cinnamon, stock and a little lemon juice. Bring to a simmer and bubble gently for 15-20 mins Nestle in the meatballs and cook for 15 mins until the sauce is thickened and the meatballs are cooked through. Scatter over the remaining parsley Serve with rice or couscous, if you like

GOOD

Celebrate Ramadan family

Plan ahead for the ninth month of the Islamic calendar and the breaking of the fast with these sharing recipes from food writer Soha Darwish

photographs CHRIS TERRY

Ramadan Kareem ever yone!

This is the official Ramadan

greeting in Eg y pt and across the A rab world. In A rabic it means ‘Ramadan is generous’ , the generosity here refers to the merits and spiritual gains you ta ke back from this holy month through fasting, pray ing, charitable activ ities and social gatherings – it ’s

like a month of endless bonuses

Ramadan is the ninth month of the Islamic calendar, which is called

‘Hijri year ’ , and it is the most important month Muslims all around the world obser ve Ramadan by fasting from food and water from daw n until sunset

W hat I want to share w ith you here is how I remember Ramadan in my childhood years as well as an adult in Eg y pt The festiv ities in Eg y pt during Ramadan are like no other place It is know n among Muslims and A rabs as one of the top destinations to v isit during the holy month. I love how Eg y pt offers ever y thing from prayers, spiritual rituals and huge tables of free If tar meals laid in almost ever y corner of its decorated streets, to the bustling Ramadan Nights in lav ish tents ser v ing mouth-watering Suhoor meals w ith live entertainment that

keeps going until before daw n. Ever yone wants to experience this wonder f ul time of year – Christians in Eg y pt enjoy it just as much. In Ramadan, the day starts w ith a

body-f uelling meal called ‘Suhoor ’ bet ween midnight and daw n prayer, a f ter which the fasting begins

There are famous Suhoor staples, and it ’s all food mindf ully selected to set up the body for the long hours of fasting The most famous is ‘foul medames’ (fava beans), which has a low glycaemic index, releasing energ y slowly, and is also a source of plant protein Other Suhoor staples are eggs, yog urt, and dates – at If tar, the second and main meal of the day at sunset, dates are of ten eaten first to brea k the fast, an Islamic tradition a f ter prophet Mohamed

Just before sunset, friends and relatives start gathering at homes, while the hy pe in the kitchen gets a bit intense in the final countdow n to If tar. Food has to be ready and ser ved exactly on the dot at Maghrib (sunset) prayer time, not a minute before or a f ter. I have to say, as a host, it can feel like a militar y operation, especially w ith the loud cannon fire sound (another Ramadan tradition) declaring the end of fasting; precision is not ta ken

lightly in Ramadan. But let me tell you that there is nothing more rewarding than that first sip of water or a thirst-quenching drink, the euphoria is just indescribable

A f ter If tar the festiv ities begin w ith Taraweeh prayers, a special prayer only during Ramadan, then unforgettable suhoor outings in A rabian Nights-themed tents, which I got to experience from my adolescent years onwards

A s a child, my parents would opt to stay home watching entertaining T V programmes and T V series specially produced for Ramadan You can’t keep up w ith all the star-studded shows competing to capture their audience’s attention throughout the whole month.

A n average If tar table in a family home is usually a buzzing long table of soup, a few appetisers and a couple of mains The v ibes around the table w ith all the Ramadan decorations and lanterns are just ecstatic I love a celebrator y meal w ith friends and family in any religious or social occasion, except in Ramadan, we get to do this for 30 days continuously!

Here, I’m sharing five dishes that are popular among families during Ramadan in Eg y pt

Soha Darwish grew up in Alexandria with Syrian heritage and is a London-based food writer, culinary consultant and food blogger Her cooking style is defined by easy, hassle-free recipes with big flavours inspired by the Middle East @sohadarwish food

Aubergine fattah, p36

Aubergine fattah

Fatteh or fattah is an all-time

Middle Eastern favourite: it is truly addictive, fun to make and easily takes the centre of the table

I love the fact that it does not need special culinary skills nor any finesse to perfect – it’s a layered dish of crispy fried bread , meat or vegetables, yogurt sauce and a colourful garnish This is my family recipe for aubergine fattah which I genuinely believe is the best version for this beloved dish

SERVES 6-8 PREP 30 mins plus soaking COOK 25 mins EASY

1 5kg aubergines (around 8), cut into 4cm cubes

500ml vegetable oil, for frying

3 large Lebanese pittas, cut into 4cm squares

2 tbsp olive oil

1 large onion, finely chopped

500g beef mince

1 tsp Arabic mixed spice or baharat

2 tsp pomegranate molasses

For the yogurt

500g plain yogurt

2 tbsp tahini

3 garlic cloves, crushed

1 tsp pomegranate molasses

½ lemon, juiced

To serve

1 tbsp olive oil

50g pine nuts, toasted

2 garlic cloves, crushed

½ tsp sumac

50g pomegranate seeds

large handful of parsley, finely chopped

1 Tip the aubergine into a bowl and cover with 3 tsp salt Pour over cold water and set aside to soak for 2 hrs

Drain thoroughly and tip out onto a clean tea towel to dry well This

helps the aubergine absorb less oil when frying and makes them less

greasy. If short on time you can skip

this step

2 Pour the vegetable oil into a large

saucepan ensuring it is no more

than a third full and put over a

medium heat Heat until it reaches

170C on a cooking thermometer or

a cube of bread dropped in browns

in 30 seconds Cook the pitta, in batches, for 30 seconds to 1 min

until golden and crispy Remove

using a slotted spoon to a plate lined

with kitchen paper Keep the oil

over the heat and next add the

aubergine in batches Fry for

6-8 mins until golden and soft

3 Heat the olive oil in a large, deep

frying pan over a medium heat. Add

the onion and cook for 10 mins until

the edges are golden Stir in the beef,

breaking it up with a wooden spoon,

along with the mixed spice and the

pomegranate molasses Increase the

heat to medium-high and brown the

meat all over until cooked through, around 10 mins Meanwhile, mix

the yogurt with the tahini, garlic and pomegranate molasses and

season to taste with the lemon juice and some salt and pepper

4 To serve, heat the olive oil over

medium heat and stir in the pine

nuts and garlic Fry for 3-4 mins,

until golden and aromatic. Arrange

the fried pitta on a serving platter

with the aubergine, sprinkle over

the meat, then the yogurt and

scatter over the fried pine nut

mixture, sumac, pomegranate seeds and parsley Serve immediately

GOOD TO KNOW fibre • 2 of 5-a-day

PER SERVING (8) 432 kcals • fat 25g • saturates 6g

• carbs 28g • sugars 12g • fibre 7g • protein 20g

• salt 0 92g

Shorbet lesan asfour (orzo pasta soup)

Soup is a must on any Iftar table, which makes a lot of sense It is a gentle start to eating again after long hours of fasting. I chose the most nostalgic and easiest soup to make as it takes just a few minutes There are a few variations for shorbet lesan asfour, which translates in Arabic as bird’s tongue soup. It can be alarming if you don’t know that ‘ lesan asfour’ is what we call orzo pasta, as it has the shape of a bird’s tongue.Traditionally we use chicken broth , and sometimes we add small meatballs, or you can have it with a vegetable broth instead and meat-free

SERVES 8 PREP 5 mins COOK 10 mins EASY

1 tbsp ghee or butter

180g orzo

1 mastic crystal (optional – available online or in Middle Eastern or Mediterranean shops)

2 litres good-quality chicken stock

2 cardamom pods

2 bay leaves

1 Heat the ghee in a medium saucepan over a medium heat. Add the orzo and stir to coat in the ghee, then stir in the mastic crystal, if using. Toast for 2-3 mins, stirring regularly, until the orzo is golden

2 Pour in the chicken stock, then add the cardamom pods and bay leaves and bring to a boil Simmer for 6-8 mins u

Sharkasiya

Sharkasiya is derived from the word Sharkas, which refers to the Circassian people, an ethnic group who lived in Turkey during the Ottoman Empire It’s another example of the Egyptian cuisine’s diversity and how it incorporated staples from various parts of the world Decades ago, sharkasiya was typically cooked in the kitchens of Egyptian families with Turkish ties or ancestors

Sharkasiya is a rich walnut bread sauce topped with chicken cutlets and served with white rice

There’s something very soothing about this mellow nutty dish , that is now an opulent favourite across upper-middle-class households in Egypt regardless of their roots

SERVES 6 PREP 25 mins COOK 1 hr 20 mins EASY

1 whole chicken (around 1.2kg)

1 large onion, roughly chopped

1 carrot, roughly chopped

1 celery stick, roughly chopped

6 black peppercorns

2 bay leaves

500g white short-grain rice

neutral oil, for the tin

small handful of coriander, chopped, or whole leaves

25g walnuts, roughly chopped

For the sauce

2 tbsp ghee or butter

6 garlic cloves, half crushed, half roughly chopped

2 tsp ground coriander

3 slices white bread, crusts removed and roughly torn (around 140g)

150g walnuts

125ml whole milk

1 Put the chicken in a large, deep

saucepan and cover with cold

water until completely submerged

Add the onion, carrot, celery, peppercorns and bay leaves, and

slowly bring to a boil over a gentle

heat Cook at a gentle simmer,

skimming off any scum that rises to

the top, for 45-60 mins until the

chicken is cooked through Carefully remove the chicken and set aside until cool enough to handle, then

strain and reserve the stock Put the

stock back on the heat and reduce

for 20-25 mins over a high heat until

you have around 750ml-1 litre.

2 Meanwhile, tip the rice into a large

saucepan and wash, agitating the

grains around in the pan with your

hands and carefully drain off the water. Repeat this several times, until the water turns from milky to almost clear Add cold water until it

reaches 1cm above the rice, and salt

well Bring to a boil over a high heat, then once boiling, cover with a tight-fitting lid and reduce the heat to its lowest setting Let it cook for 15 mins, then switch off the heat and leave covered for at least 20 mins

3 To make the sauce, heat the ghee in a pan over a medium heat Once melted, stir in the crushed garlic and ground coriander and cook for 2-3 mins until fragrant Set aside to cool slightly. Put the bread, walnuts and roughly chopped garlic in a food

processor and blitz until finely chopped Pour in the milk, 400ml of

the reserved stock and add the fried

garlic Blitz again until smooth, adding a splash more stock if needed

– you want a thick consistency

Return the mixture to the garlic pan and let it cook for 3-4 mins, adding a splash more stock if needed

Season well with salt and pepper

4 Oil a 2 5 litre (27cm) bundt tin

Remove the bones from the chicken and tear the meat into large chunks

Season well. Pack the hot rice into the bundt tin and invert onto a

lipped serving platter Pour most

of the sauce into the middle and around the rice, then top the rice with the chicken. Scatter over the

coriander leaves and chopped

walnuts to serve Serve any extra

sauce on the side

PER SERVING 876 kcals • fat 46g • saturates 11g

• carbs 65g • sugars 2g • fibre 4g • protein 49g

• salt 0 79g

Cheese sambousek

Halfway through the soup course we start eyeing the food laid in front of us and we usually seek a bite-sized appetiser to nibble on while finishing the soup. On most occasions it will be fried filo pastry triangles called ‘sambousek’, that have a filling of either cheese or meat My favourite is a white cheese similar to feta with nigella seeds The combination is just magical and so easy to master. Usually, sambousek is prepared ahead of Ramadan and frozen in batches (which is very convenient for busy home cooks) then fried minutes before Iftar.

200g feta, crumbled or Kashkawan stretchy cheese, grated

2 tbsp nigella seeds

1 tbsp plain flour, plus extra for dusting

300 -400g sambousek or filo pastry sheets, cut into 8-10cm wide strips 500ml vegetable oil, for frying 1

2

mixture close to the top corner, then

start folding into a triangle until you reach the lower end of the strip

3 Brush the end of the pastry strip with the flour and water mixture and seal the triangle Transfer to a baking tray lined with baking parchment and repeat with the remaining strips and mixture

4 Pour the oil into a large saucepan, filling it no more than halfway Heat

until the oil reaches 180C on a

cooking thermometer or a cube of

bread browns in 30 seconds, then

cook in batches of 6-8 for 1-2 mins on each side until golden all over

Transfer to a wire rack lined with kitchen paper and serve warm

PER SAMBOUSEK 81 kcals • fat 4g • saturates 1g • carbs 8g • sugars 0 4g • fibre 0 5g • protein 3g • salt 0 32g

Kunafah

Kunafa or Knafeh is the most famous Ramadan dessert across the Arab world and the Middle East; sweet, rich , crunchy, and creamy inside – with numerous traditional variations It was originally served in Ramadan during the Umayyad Caliphate when Muawiya – the Caliph –ordered his cook to prepare a rich dish to help him endure the fasting Kunafah is a thin noodlelike dough , and is packed in loops and sold chilled or frozen in supermarkets I have always found the process of making fresh kunafah in traditional Arabic souqs hypnotising I vividly remember the kanafani – the person who makes kunafah –towering over a circular hot stove with a shower-head-like tool in his hand seeping with runny dough , skilfully drawing continuous spirals that are transformed instantly to hair-like noodles.

Kunafah is usually finely chopped and laid in a tray with a filling of either cheese, clotted cream or toasted nuts with raisins It’s then baked until golden crunchy and drenched with sugar syrup.

SERVES 6-8 PREP 40 mins plus cooling COOK 1 hr 40 mins EASY V

400g frozen kunafah

250g pure butter ghee, melted and cooled slightly, plus extra for the tin

50g pistachios, crushed (optional)

For the filling

6 tbsp cornflour

3 tbsp caster sugar

500ml whole milk

1 tsp vanilla extract

350g clotted cream or thick double cream

100g ricotta

For the syrup

250g caster sugar

½ lemon, juiced

½ tsp vanilla extract

1 To make the filling, whisk

together the cornflour and sugar in a saucepan, then gradually whisk in the milk Add the vanilla and clotted cream, then set over a

low-medium heat. Bring to a gentle

simmer and cook, stirring regularly, for 6-8 mins or until it thickens

to the texture of a thick crème

pâtissière Remove from the heat and set aside to cool, whisking

occasionally to prevent lumps

forming Spread onto a plate and set aside to cool fully

2 Heat the oven to 200C/180C fan /

gas 6 Line a large baking tray with

baking parchment Using a rolling pin, bash the frozen kunafah, still in its pack, until broken up into powdery pieces Tip into a bowl

and pour over the ghee, then toss together using your hands. Divide

the mixture into two, tipping half onto a baking tray and patting out into a 24cm circle using your hands, ensuring there are no gaps Using a

spatula, scrape the cooled filling out on top of the kunafah, then scatter over the ricotta Carefully cover

with the remaining half of the

kunafah mixture, trying not to leave

any gaps Bake for 30 mins until

golden and crispy all over

3 Meanwhile, to make the sugar

syrup tip the sugar, lemon juice, vanilla and 250ml water into a saucepan and bring to a boil

Cook for 5-7 mins until the sugar

has dissolved and has thickened

slightly, then set aside to cool to room temperature

4 Remove the kunafah from the

oven and leave to cool for 15 mins,

then invert onto a serving dish Pour

over the cooled syrup to serve and garnish with the pistachios, if using.

PER SERVING (8) 972 kcals • fat 66g • saturates 38g

• carbs 87g • sugars 44g • fibre 1g • protein 8g

• salt 0 63g

Soha’s tips

Frozen kunafah is also called ‘quataifi’ in some Middle Eastern shops; ‘kadayif’ or ‘kataifi’ in Mediterranean shops.

For a more traditional take, swap out the thick double cream for 2 x 125ml packs of Puck thick cream (available in Middle Eastern shops) and reduce the cornflour to 3 tbsp.

C os y up t h is w i nt e r with the Good Food app

The Good Food app is my go-to source for inspiration, recipes and menu planning

Claire

Subscribe today for exclusive recipes including warming one-pots and puds from your favourite chefs, plus budget meal plans and more.

Beyond the bowl

Just one ingredient and a whole lot of care goes into Nestlé Shredded

Wheat , a

Whether you enjoy yours with warm

or cold milk, there are only a few

things more comforting than a bowl of

Shredded Wheat in the morning But have

you ever wondered where this much-loved

cereal comes from?

It might surprise you to know that this

iconic cereal was created more than 100 years

ago as an alternative to a cooked breakfast

Fast forward to now and Shredded Wheat

remains a storecupboard staple, with a recipe, shape and flavour that has hardly changed in the intervening years

Perfection in every box

To this day, Shredded Wheat is made from

a single ingredient, wholegrain wheat, which is grown right here in Britain by

passionate farmers like Harry (pictured, right), a fifth-generation farmer from

Northamptonshire Once harvested, the wheat goes directly to the Shredded Wheat factory in Wiltshire There, it’ s shredded and formed into its

Cheese straws

MAKES 18 PREP 10 mins, plus chilling COOK 15 mins EASY

200g unsalted butter, cold

300g plain flour

100g cheddar cheese, grated

2 Shredded Wheat biscuits, finely crumbled

½ tsp cayenne pepper

2 free-range eggs, 1 beaten

40g parmesan, grated

50g pesto, to serve (optional)

Of course, enjoying this versatile cereal at breakfast is just one option It also works a treat in cakes, savoury snacks and on-the-go bars Why not give these recipes a try and see for yourself ?

1 In a large bowl, rub the butter and flour together with your hands to achieve a breadcrumb consistency Mix in the cheese, Shredded Wheat, cayenne pepper and a pinch of salt

2 Crack in an egg, then add 3-5 tbsp water a little at a time (only use what you need) Using your hands, bring everything together to a firm dough, then wrap and chill in the fridge for 30 mins

3 Heat the oven to 180C/160C fan /gas 4. Divide the dough in half, then roll one half out on a lightly floured worksurface and shape into a rough square, approximately 1cm thick Using a knife or roller cutter, slice the dough into 18 strips roughly 2cm wide. 4 Twist each strip a few times and place onto a lined baking tray Brush with the beaten egg, then sprinkle over the parmesan Repeat with the other dough half, then bake for 15 mins until crisp. Serve with pesto on the side, if you like

Wheat farmer

Harry

Trina from Nestlé and Zoe from Trowbridge Future

Lemon drizzle loaf cake

7 Shredded Wheat biscuits, blended in a food processor to flour consistency

1½ tsp baking powder

50g ground almonds

90g caster sugar, plus extra 30g for syrup

2 lemons, zested and juiced

2 medium free-range eggs

70ml rapeseed oil

2 25g Greek yogurt (0% fat)

50g lemon curd

For the decoration

150g icing sugar

2 lemons, 1 juiced, 1 thinly sliced

1 Heat the oven to 180C/160C fan /gas 4, then line a 2lb (about 14 x 24cm) loaf tin with baking parchment

2 Put the Shredded Wheat, baking powder and ground almonds in a large mixing bowl and stir until combined. Add the sugar and lemon zest, then mix again In a separate bowl, beat the eggs and mix through the oil and yogurt until fully combined, then pour into the dry mixture and stir thoroughly

3 Spoon half the mixture into the tin, then use the back of a teaspoon to make a small channel down the middle – making sure to leave a small gap at either end Carefully spoon the lemon curd into the channel, then top with the remaining mix.

Bake for 40 mins or until an inserted skewer comes out clean

4 To make the syrup, add the 30g caster sugar, 100ml water and lemon juice to a small saucepan over a medium heat, stirring occasionally until the sugar dissolves Increase to a high heat, then boil until it has a syrup consistency.

5 Once cooked, remove the cake from the oven and leave to cool for 10 mins in the tin While cooling, use a skewer to poke holes in the top and pour over the syrup, allowing time for it to soak in before removing from the tin

6 To decorate, mix the icing sugar and lemon juice together to make a runny icing Once the cake is completely cool, drizzle over the top and finish with lemon slices

Spend less and make more of what you’ve got in the fridge and storecupboard

Air fryer cheese & chorizo quesadillas p49

Yellow sticker

Leafy greens soup with chilli-honey halloumi croutons p55 Slow cooker

Ai r f ryer

Air fryer hunter ’s chicken

SERVES 2 PREP 5 mins

COOK 35 mins EASY

2 small skinless chicken breasts or 1 large cut in half lengthways

4- 6 rashers smoked streaky bacon

3 tbsp thick barbecue sauce

40g cheddar, grated

seasonal veg, potato wedges and ketchup, to serve

Air fryer veggie

sausage casserole

SERVES 2 PREP 5 mins

COOK 30 mins EASY V

4- 6 vegetarian sausages

1 red onion, chopped

1 tbsp vegetable or olive oil

400g can chopped tomatoes

3 roasted red peppers from a jar, sliced

400g can borlotti or cannellini

beans

1 tsp red wine vinegar

dash Worcestershire sauce (or vegetarian alternative)

1 tsp mixed dried herbs

Air fryer cheese & chorizo quesadillas

SERVES 4 PREP 15 mins

COOK 20-40 mins EASY

250g cheddar, grated

2 medium tomatoes, finely chopped

150g chorizo, finely chopped

½ small bunch of parsley, finely chopped

1 red chilli, finely chopped

(deseeded if you prefer less heat)

6-8 spring onions, finely sliced

1 lime, juiced

8 large flour tortillas (see tip, below) lime wedges, to serve

1 Heat the air fryer to 180C Combine all the ingredients except the tortilla

tip

We used large tortilla wraps, but check the size of your air fryer to ensure it will fit one of these folded in half. If your air fryer is too small then you can use smaller tortilla wraps and make more or use any leftover filling for a cheese toastie

y & s

i

a

, p 5 2 Maximise flavour and minimise effort with recipes from Nathan Anthony, all using just a handful of ingredients photographs DAN JONES

slow cooker

L a m b w i t h b a l s a m i c v i n g a r , p 5 2

Honey & sriracha chicken

I prefer to sear the chicken before slow-cooking it, for extra flavour, but you can skip this step

SERVES 4 PREP 5 mins

COOK 3-6 hrs EASY

4 whole chicken breasts

cornflour, for coating vegetable oil, for frying

6 tbsp sriracha

4 tbsp honey

1 lemon, juiced

3 garlic cloves, grated

1 tbsp dark soy sauce

To serve rice noodles, cooked to pack instructions pak choi, steamed carrots, cut into ribbons spring onions, sliced

1 red chilli, chopped (optional)

1 Coat the chicken breasts all over in 1 tbsp cornflour, then pan-fry

over a medium heat in 1 tbsp of hot oil for 2 mins, or until golden on both sides

2 Transfer the chicken to the

slow cooker with all the other ingredients Cook on high for

3 hrs or low for 6 hrs

3 Slice and serve the chicken

breasts on top of rice noodles,

your choice of veg, spring onions and chopped red chilli

GOOD TO KNOW low fat

PER SERVING 281 kcals • fat 5g • saturates 1g • carbs 24g • sugars 20g • fibre 0g • protein 36g • salt 2.38g

nathan’s tip

You can skip pan-frying the chicken beforehand; the texture will just be a bit different

Lamb with balsamic vinegar

I’d never eaten lamb with balsamic vinegar until I made this recipe, and now I’m never going back The sweetness from the balsamic glaze works so well with the rich fattiness of the lamb

SERVES 4 PREP 10 mins

COOK 4-8 hrs EASY

1 5kg lamb shoulder, bone in vegetable oil, for frying

1 red onion, cut into wedges

4 garlic cloves, sliced

2 large sprigs of fresh rosemary, cut into smaller sprigs

500ml lamb or chicken stock

100ml balsamic vinegar

air-fried cubed potatoes and green veg, to serve

1 Season and sear the lamb

shoulder all over in a large frying

pan over a high heat with a little oil

2 Add the red onion wedges to the

bottom of the slow cooker and place

the seared lamb on top

3 Cut deep holes all over the lamb

and fill them with the sliced garlic,

then scatter around the sprigs of

rosemary Add the stock and then drizzle over 50ml of the balsamic

vinegar. Cook on high for 4 hrs or

low for 8 hrs until the lamb is

completely tender When the lamb

is cooked, remove it carefully from

the slow cooker and allow to rest

4 Heat the remaining balsamic

vinegar in a small saucepan until reduced and treacle-like in texture

Add all the cooking juices from the

slow cooker into another saucepan and heat until reduced to a gravy

5 To serve, either leave the shoulder

whole and drizzle over the reduction, or remove the bone and shred the lamb using two forks Drizzle over the balsamic reduction and serve with the gravy along with

some air-fried cubed potatoes and green veg

PER SERVING 653 kcals • fat 45g • saturates 21g

nathan’s tip

Use leftover cold lamb to make wraps with pomegranate seeds and cucumber yogurt

Winter sausage meatballs & cream

On a cold day, this is perfection

served with some gorgeous buttery colcannon or mash and green veg

It’s a very flexible dish that you can also enjoy with pasta or some nice crusty bread , if you prefer

SERVES 4 PREP 5 mins

COOK 3-8 hrs EASY

8-10 reduced-fat pork sausages

vegetable oil, for frying

4 garlic cloves, crushed

3 tbsp Dijon mustard

1 tsp dried thyme

100ml double cream

2 handfuls of baby spinach leaves cornflour, for thickening (optional) colcannon and green veg, to serve

1 Squeeze the sausagemeat from the

skins, then use wet hands to form it into 20 or so small meatballs

2 Heat 1 tbsp of oil in a frying pan,

season the meatballs and cook over

a high heat for 1 min to seal, turning

regularly This ensures they won ’t

stick together when cooked in the

slow cooker

3 Add the meatballs to the slow

cooker with the garlic, mustard,

thyme and 200ml boiling water

(or chicken stock) and cook on high

for 3-4 hrs or low for 7-8 hrs

4 Once cooked, stir in the cream

and the spinach to wilt. If the sauce

looks thin, add 1 tbsp of cornflour

mixed with a little water to thicken

it Serve with colcannon and green

veg and enjoy!

P

Recipes extracted from Bored of Lunch: Six Ingredient Slow Cooker by Nathan Anthony (£20, Ebury Press) and not retested by us

Photographs by Dan Jones

Nathan rose to prominence with his Bored of Lunch blog, sharing recipes to get people cooking simple and wholesome meals every day @boredoflunch

W i n t e r s a u s a g e m e a t b a l l s & c r e a m

e l l o w st i c ke r

The challenge

Next time you’re at the supermarket, bag a few stickered items approaching their best-before date to save waste and whip up a delicious bargain meal recipes AILSA BURT photographs CHRIS TERRY

Leafy greens soup with chilli-honey halloumi croutons

Make this with any leafy greens or herbs you spot discounted at the supermarket

SERVES 4-6 PREP 10 mins

COOK 30 mins EASY V

3 tbsp olive oil

1 onion, or bunch of spring onions, finely chopped

2 garlic cloves, finely chopped

3 floury potatoes, around 500g, unpeeled and cut into 2cm cubes

1 litre vegetable stock

100g crème fraîche

300g any past-their-best greens, (spinach, salad leaves, kale or cavolo nero), roughly torn

150g frozen peas

small handful past-their-best soft herbs, roughly chopped

1 tbsp harissa paste

1 tbsp honey

250g block halloumi, cut into 2cm cubes, drained and patted dry toasted buttered sourdough, to serve

1 Heat 2 tbsp of the oil in a large, deep saucepan over medium-high heat Stir in the onion and a pinch of salt and cook for 6-8 mins until softened around the edges. Stir in the garlic and potatoes and cook for 2-3 mins until fragrant Pour over the stock and bring to a simmer. Let it bubble away for 10-15 mins until the potatoes are just tender then pour in the crème fraîche, greens and frozen peas Bring back to a simmer and cook for 4-5 mins until the greens have all wilted and the crème fraîche has dissolved Stir in the herbs and using a hand blender, blitz until smooth Season 2 Meanwhile, heat the remaining oil in a frying pan Stir in the harissa and honey and let it melt Pour into a bowl, then add the halloumi to the pan and brown all over, shuffling the pan occasionally for 4-5 mins Return the harissa mixture to the pan and stir quickly to coat the halloumi Scatter the halloumi croutons on top of the soup and serve the sourdough on the side

3 m o re i d ea s

Leafy greens pesto

Tip 100g greens (spinach, cavolo nero or kale would work) stalks and all, into a food processor Add 50g toasted nuts, we ’ ve used almonds but you can use any nuts you like, 50g grated hard cheese, such as parmesan or grana padano, and 1 garlic clove Blitz until finely chopped, then drizzle in enough olive oil to bring it together.

Season with salt, pepper and lemon juice

Chilli greens

Heat 2 tbsp olive oil in a large

frying pan over a medium heat

Mix in 1 sliced chilli, 3 finely sliced garlic cloves and cook until the garlic is golden Stir in 200g sliced greens, and pour over 200ml white wine then season well Cover with a lid and cook for 8-10 mins, stirring occasionally until the greens have wilted

Serve with a roast chicken.

Slow cooker greens

Put your slow cooker on low Heat 50g butter and 1 tbsp olive oil in a frying pan Add 1 finely chopped onion and fry for 5 mins over low heat until softened and translucent Add 200g roughly chopped greens to the pan and fry for 5 mins or until beginning to wilt Tip into the slow cooker along with the

3 thinly sliced leeks, 100ml vegetable stock and 300ml double cream Cook with the lid on for 3 hrs, stirring occasionally.

Stir in 100ml double cream, 1 tsp

Dijon mustard, a good grating of nutmeg and 40g grated parmesan, as well as some

seasoning just before serving Will keep covered in the fridge for up to three days Stir through some

cooked pasta to serve, if you like

One base

Coconut, curry leaf & turmeric saucy lentils

Raid your spice cupboard to make this flavour-packed lentil dish

Use puy or green lentils as they hold their shape well once cooked

MAKES 3 batches (total around 2.2kg)

PREP 15 mins COOK 55 mins

EASY V G

3 tbsp ghee, or coconut oil to make it vegan

2 large onions, finely chopped

1 tsp black mustard seeds

8 fresh curry leaves

6 garlic cloves, finely chopped

40g ginger, grated

1 green chilli, deseeded if you like

2 tsp ground turmeric

1 ½ tsp ground coriander

2 tsp ground cumin

1 tsp nigella seeds

1.2 litres vegetable stock (ensure vegan, if needed)

400ml can coconut milk

600g dried puy or green lentils, rinsed

T h e b a s e tip

This also tastes great served simply with parathas and natural yogurt.

1 Heat the ghee or oil in a large, deep saucepan over a mediumhigh heat Stir in the onions, mustard seeds and curry leaves with a pinch of salt and cook for 8-10 mins, stirring frequently, until the onions are caramelised a little around the edges, and the mustard seeds have popped

Mix in the garlic, ginger, chilli, turmeric, coriander, cumin and nigella seeds Lower the heat to medium and cook for 3-4 mins, until fragrant.

2 Pour in the vegetable stock, coconut milk and lentils Rinse out the can of coconut milk with water and add to the pan Bring to the boil, then stir in the lentils Cook for 30-40 mins until the lentils are tender and it has reduced Season to taste and divide into three batches Will keep chilled for five days in an airtight container, or frozen for up to three months

GOOD TO KNOW vegan • fibre • iron • 2 of 5-a-day PER B

salt 0 27g

MEAL ONE

Green baked eggs

SERVES 4 PREP 10 mins plus soaking COOK 10 mins EASY V

75g cashews

350ml hot vegetable stock

700g leftover coconut, curry leaf & turmeric saucy lentils (see left)

260g spinach

8 eggs

crusty bread or toasted flatbreads to serve

For the drizzle

2 tbsp olive oil

1 tbsp dukkah

½ tsp chilli flakes

2 garlic cloves, thinly sliced

1 Tip the cashews and stock into a blender and set aside to soak for 15 mins Pour in the lentils and spinach and

brant, green and smooth Pour into a fryin

pan and season to taste Set over a medium heat. Once the sauc

the eggs into Reduce the heat and cook over a low heat for 5 mins, then cover with a lid Cook for 3-5 mins The tops of the eggs will be cloudy

MEAL TWO

Curried chickpea

brothy pasta

SERVES 4 PREP 10 mins

COOK 20 mins EASY V

1 tbsp olive oil

1 small onion, finely chopped

3 tbsp tomato purée

400g can chickpeas, drained

750ml vegetable stock

700g leftover coconut, curry leaf & turmeric saucy lentils (see p56)

150g small pasta (we used macaroni)

150g kale flatbreads, to serve

1

MEAL THREE

Curried filo pie

SERVES 4 PREP 15 mins

COOK 45 mins EASY V

1 small cauliflower, around 800g

1 tbsp rapeseed oil

4 spring onions, finely sliced

700g leftover coconut, curry leaf & turmeric saucy lentils (see p56)

2 tbsp lime pickle

100ml double cream

150g mature cheddar, grated

270g filo pastry

25g butter, melted

1 tsp nigella seeds

1 Discard any tatty outer leaves from the cauliflower, then cut the cauliflower into small florets Thinly slice the stalk and leaves too Heat the oil in a large pan ov

a medium-high heat Stir in

the chopped cauliflower and the spring onions with 100ml hot water Cook for 10-15 mins until soft and the water has evaporated. 2 Heat the oven to 200C/180C fan / gas 6 Stir in the leftover lentils, lime pickle and double cream. Bring to a gentle simmer, then remove from the heat and stir in the cheese Tip into a baking dish (ours was 20 x 30cm) and spread out Take each sheet of filo, tear and lightly scrunch up a bit and dot over the top of the filling, making sure the whole top is covered Brush over the melted butter then scatter over the nigella seeds Bake in the oven for 25-30 mins until golden and crispy GOOD TO KNOW calcium • folate • fibre • vit c • iron • 3 of 5-a-day P

Dr Chintal Patel explains how choosing foods to support your digestion can lead to better all-round health eat well for… new

gut health

Chintal is a long-serving GP for the NHS as well as a food content creator, cookbook author and our newest regular contributor She has a passion for nutrition and lifestyle medicine and aims to

The g ut , or ga st roi ntest i n a l t r ac t , i s resp on sible for d igest i ng t he

foo d we eat , a bsorbi ng nut r ient s, a nd excret i ng w a ste But d id

you k now it a l so cont a i n s t r i l l ion s of ‘ f r iend ly ’ m icroor ga n i sm s,

i nclud i ng bac ter ia , col lec t ively k now n a s t he ‘g ut m icrobiome ’ ? T hese

m icroor ga n i sm s help d igest foo d , but resea rch i ncrea si ng ly show s t hey

play a cr ucia l role i n over a l l hea lt h , such a s st reng t hen i ng t he i m mu ne

s y stem T he nu mb er of d i fferent ‘goo d ’ m icrob es i s a key i nd ic ator of a hea lt hy m icrobiome A less d iver se m icrobiome h a s b een l i n ked to

cond it ion s l i ke ob esit y, t y p e 2 d ia b etes, i r r

even cer t a i n c a ncer s T he r ig ht d iet a r y choices, w h ich

a nd nu r t u re more of t hose ‘ hea lt hy ’ bac ter ia , c a n h ave a p osit ive i mpac t on g ut hea lt h , en su r i ng you r b o dy st ay s i n ba la nce. W it h a l l t h i s i n m i nd , here a re a few of t he si mple ch a nges you c a n m a ke.

Foods to eat more of

Ma i nt a i n t he ba la nce of ‘goo d ’ m icroor ga n i sm s i n you r g ut by

i ncor p or

PROBIOTICS a re foo d s t h at cont a i n l ive st r a i n s

of t he b eneficia l m icroor ga n i sm s n at u r a l ly fou nd

i n t he g ut . C on su m i ng t hese reg u la rly

c a n help to promote a hea lt hy

ba la nce of g ut m icroor ga n i sm s

A dd it ion a l ly, t he fer ment at ion

process u sed to m a ke m a ny

of t hese foo d s c a n en h a nce

t hei r nut r it ion a l v a lue.

For i n st a nce, lac t ic

acid c a n conver t

phy tonut r ient s to a more

ac t ive for m w h ich h a s b een

a ssociated w it h i mproved

hea r t a nd i m mu ne hea lt h

Examples of probiotic foods

Kefir, live yogurt, kimchi, sauerkraut

Foods to l i m it

W herever p ossible, t r y to l i m it h ig h ly processed foo d s i n you r d iet , b ec au se t hese a re u su a l ly h ig h i n

u n hea lt hy f at s, refi ned c a rb ohyd r at es, suga r s, sa lt

a nd ot her add it ives T hey a l so tend to b e lower i n

fibre St ud ies show t h at p eople w ho con su me d iet s

h ig h i n u lt r a-processe d foo d s a re more l i kely to h ave

a n i mba la nce of ‘ bad ’ g ut bac ter ia T r y to cook f rom

scr atch u si ng w hole foo d s a s much a s p ossible

H ig h suga r i nt a ke d i sr upt s t he ba la nce a nd hea lt h

of t he m icrobiome; it c a n feed h a r m f u l bac ter ia ,

reduce b eneficia l bac ter ia a nd lower g ut m icrobia l

d iver sit y. T r y to avoid suga r y d r i n k s, eat desser t s i n

mo der at ion a nd reduce u lt r a-processed foo d s t h at

a re of ten h ig h i n suga r

PREBIOTICS a re foo d s cont a i n i ng a t y p e of

fibre t h at ou r b o dy c a n’t d igest In stead , t hey

ac t a s ‘ foo d ’ for t he b eneficia l bac ter ia i n you r

g ut , supp or t i ng t hei r g row t h a nd ac t iv it y

Examples of foods high in prebiotics

Vegetables: On ion s, leek s, ga rl ic ,

a spa r a g u s, mu sh room s, Savoy c a bba ge,

Jer u sa lem a r t ichokes

Legumes and beans: ch ick p ea s, but ter

b ea n s, soy b ea n s

Fruits: ba n a n a s, k iw i , apples

Wholegrains, nuts and seeds: oat s, ba rley,

a l mond s, c a shew s, fl a x seed

V a r i e t y i n y o u r d i e t i s k e y !

W hat else ca n I do?

You c a n a l so i mprove you r over a l l hea lt h a nd g ut

hea lt h i n ot her w ay s:

• Limit alcohol – a lcohol c a n d i sr upt t he ba la nce

of bac ter ia i n t he g ut .

• Exercise – exerci se c a n help i ncrea se t he d iver sit y

of you r m icrobiome

• Only take antibiotics if absolutely necessary

– a nt ibiot ic s a re b eneficia l at k i l l i ng h a r m f u l bac ter ia ,

however, t hey c a n a l so k i l l t he ‘goo d ’ bac ter ia i n t he g ut

On ly t a ke a nt ibiot ic s w hen d i rec ted by you r doc tor.

• Good sleep patterns and reducing stress – h ave

b een l i n ked to b et ter g ut f u nc t ion

Gut-friendly beans & seabass

With an impressive 10 plant points out of your 30 per week, and containing four of your five-a-day, this meal is packed with goodness.

SERVES 4 PREP 15 mins

COOK 30 mins EASY

50g cashew nuts

1 tbsp extra virgin olive oil

50g capers

320g leeks, thinly sliced

320g Savoy cabbage, core removed and sliced

4 garlic cloves, finely chopped

320g baby spinach leaves

570g jar butter beans

4 x 140g sea bass fillets

For the dill yogurt

4 tbsp fat-free live Greek yogurt

2 tbsp lemon juice

small handful of dill, finely chopped

1 Soak the cashews in 200ml

boiling water and set aside

2 For the dill yogurt, mix the yogurt,

lemon juice and dill in a bowl and

set aside until ready to serve

3 Heat the oil in a frying pan and fry the capers until crispy, then remove and set aside, leaving

behind the oil Add the leeks,

cabbage, garlic and a pinch of salt,

then cover and cook over a medium

heat until soft and almost fully

cooked, about 5 mins.

4 Tip in the spinach leaves and the butter beans Season with a little salt and pepper and stir well

5 Blitz the soaked cashews and water into a smooth cream using a hand blender, then pour it over

the veg in the pan Cover and cook on a low heat for a few minutes until

the spinach has wilted Add a splash

of water if needed

6 Heat a dry frying pan over a medium-high heat Slice a few slits into the skin of the sea bass fillets to prevent them from curling as

they cook Fry in the hot pan for

a few minutes on each side until

cooked through Serve the

vegetables topped with a sea bass

fillet, a sprinkle of crispy capers with the dill yogurt on the side

Savoycabba ge contains dietary fibre to keep stools soft and prevent constipation

10 pl a nt points

Leeks contains prebiotic fibre to feed ‘good’ gut bacteria for a healthy microbiome

Dil l can relieve nausea, and help reduce bloating and flatulence

Live yogurt contains ‘good’ gut bacteria to help replenish your microbiome

High in f ibre especially prebiotic gut-healthy fibre

4 of your f ive-a-da y

Ga rl ic contains prebiotic fibre and contains allicin which has anti-inflammatory properties

But ter bea ns are a source of protein and fibre, helping you feel full to control hunger

Spina ch leafy green veg may help reduce the risk of cancer

Cashew nuts nutrient-dense, may reduce gut inflammation

Ext ra virgin ol ive oil contains polyphenols and phytochemicals important for heart, brain and gut health

New beginnings

Discover how Centrum can help support your nutritional needs in 2025 and beyond N ow the new year is here, it’ s the perfect time to start making

small, positive changes in your life to take better care of yourself This could

be anything from reducing your screen time to getting out for a walk each day, or simply cooking more meals from scratch at home

Of course, when it comes to food, a varied and balanced diet will provide

the nutrients you need But when

you ’ re faced with a lack of time for cooking, rising ingredient costs, or

your own specific dietary needs or preferences, you might want to try incorporating Centrum ’ s multivitamins into your daily routine to support your diet

Tailore d to you

Each multivitamin in the range contains a variety of nutrients in one daily tablet Centrum understands that not everyone ’ s nutritional needs are the same, which is why the products are specifically tailored to different genders and ages

If you want to give Centrum ’ s

multivitamins a go but you ’ re not sure where to start, head to centrum co uk and take the ‘Choose your Centrum ’ quiz to find the right one for you

W H AT D O C E N T R U M

M U LT I V I TA M I N S C O N TA I N ?

Here are just a few of the vitamins you can find in Centrum’s products and how they can help to support you.

Vitamin B1 ( Thiamin) contributes to the normal function of the heart. It can be found in foods such as peas, nuts, wholegrain bread and some fruit, including bananas and oranges

Vitamin B12 contributes to normal energyyielding metabolism and the reduction of tiredness and fatigue. Sources include meat, fish, milk, cheese and eggs

Vitamin C contributes to the normal function of the immune system. You’ll find it in a wide variety of fruit and vegetables, including oranges, peppers, strawberries, broccoli and potatoes

Vitamin D contributes to the maintenance of normal bones. It can be found in oily fish, red meat, egg yolks and fortified foods, such as fat spreads and breakfasts cereals.

S h o p th e full C e ntrum ran g e

n ow in yo ur l o c al p h arm a cy, s u p e rm a rket o r o n lin e

health benefits of...

apples

Rich in vitamins, antioxidants and fibre, this common fruit is packed with goodness – nutritionist Nicola Shubrook explains

There are around 2,000 varieties of apple, ranging in colour from pale yellow and green through to deep red. Taste and texture vary too, from juicy to firm and sweet to tang y.

Because there are so many varieties, you can buy British apples pretty much all year round, but traditionally they ’re in season in the UK from September to February.

5 RE ASONS TO E AT APPLES

One sma l l apple (100g approx)

conta ins

energy

51 kcal/215 K J

0 6g

0.5g

11.6g

fibre

2 5g

M ay lowe r c h ole ste rol

A pple s c ont a i n p e c t i n , a n at u r a l fibre fou nd i n pl a nt s R e c ent resea rch by t he E u ropea n

Jou r n a l of Nut r it ion fou nd t h at eat i n g

p e c t i n-r ich whole a pple s h a d a chole s t erol-

lower i n g effe c t i n hea lt hy volu nt e er s ,

c ompa re d t o apple ju ic e A s t udy by t he

Jou r n a l of t he A c a demy of Nut r it ion a nd

D iet et ic s a l so s howe d t h at c on s u m i n g

a rou nd 75 g of d r ie d apple (approx i m at ely

t wo a pple s) helpe d t o r e duc e chole s t erol i n pos t menopau s a l women

M ay p rote c t a g a in s t diab ete s

A pple s a re low on t he g lyc a em ic i nde x (GI )

t h a n k s t o t hei r fibre c ont ent T h i s , t oget her w it h t hei r h i g h fl avonoid c ont ent , m ay help

t o i mprove i n s u l i n sen sit iv it y, wh ich i s

i mpor t a nt b ot h for wei g ht m a n a gement

a nd prevent i n g d i a b et e s

M ay p reve nt ob e s it y

A n i m a l s t ud ie s h ave s how n t h at p e c t i n e x t r a c t e d f rom a pple s m ay help reg u l at e t he g ut m icrobiome ( b enefici a l g ut ba c t er i a), wh ich i n t u r n m ay help prevent ob e sit y a nd

ot her i n fl a m m at or y d i sorder s . S t ud ie s on hu m a n s a l so lo ok prom i si n g , but more resea rch i s ne e de d

M ay p rote c t a g a in s t h e a r t dis e a s e

A pple s a re r ich i n poly phenol s , prot e c t ive pl a nt c ompou nd s , one of wh ich i s a fl avonoid

c a l le d querc et i n R esea rch by t he A mer ic a n

Jou r n a l for C l i n ic a l Nut r it ion fou nd t h at

t hose w it h h i g her querc et i n level s (m a i n ly

t h rou g h eat i n g a pple s) h a d a lower r i s k of

s e ver a l ch ron ic d i sea se s i nclud i n g hea r t

d i sea se a nd even a s t h m a

M ay b e b e n e f icial for b on e h e a lt h

F r u it a nd veget a ble i nt a ke i s t hou g ht t o b e

a s so ci at e d w it h g reat er b one den sit y a nd

i mprove d b one hea lt h F i nd i n g s f rom a

s t udy on hea lt hy women s u g ge s t e d a pple s ,

i n pa r t ic u l a r, m ay m i n i m i se t he a mou nt of

c a lciu m los t f rom t he b o dy a nd henc e

i mprove b one s t ren g t h

COULD E ATING APPLES HAVE ANY ADVERSE EFFECTS?

A pple s , a lon g w it h f r u it s i nclud i n g pea che s , avo c a dos a nd blueb er r ie s c ont a i n n at u r a l chem ic a l s c a l le d s a l ic yl at e s . S ome p e ople

a re sen sit ive t o t he se c ompou nd s a nd m ay

e x p er ienc e a n a l ler g ic rea c t ion , i nclud i n g

s k i n r a s h a nd s wel l i n g S ome c on s u mer s ,

who a re c onc er ne d a b out p e s t icide s , m ay

opt for or ga n ic a l ly g row n a pple s

OVER ALL , ARE APPLES GOOD FOR YOU?

Ye s , t here i s some t r ut h i n t he ‘apple a d ay

ke eps t he do c t or aw ay ’ proverb. A pple s a re

n at u r a l ly h i g h i n fibre, low on t he g lyc a em ic

i nde x a nd r ich i n prot e c t ive pl a nt

c ompou nd s . E at i n g a pple s reg u l a rly w i l l

h ave a hos t of hea lt h b enefit s , f rom lower i n g

chole s t erol level s , helpi n g t o prot e c t a ga i n s t

ob e sit y a nd ch ron ic d i sea se, a nd i mprov i n g

b one s t ren g t h

Vegan apple cake

Bake this dairy-free apple cake with almonds to fill your cake tin

SERVES 8 PREP 20 mins

COOK 1 hr 20 mins EASY V

150g dairy-free spread, melted, plus extra for the tin

300ml oat milk

1 tbsp lemon juice

350g self-raising flour, plus 1 tbsp to coat the apples

100g caster sugar

100g light brown soft sugar

1 tsp baking powder

1 tsp almond extract

300g Granny Smith apples, peeled, cored and chopped into 2cm cubes

2 tbsp flaked almonds

1 Rub some of the spread inside a

20cm deep cake tin and line with

baking parchment Heat the oven

to 180C/160C fan /gas 4 Pour the

oat milk into a jug, add the lemon

juice and leave to stand for 5 mins at room temperature

2 Put the flour, both sugars and the

baking powder in a large bowl, pour

over the thickened oat milk mixture

and the almond extract, then add

the 150g spread and 1/2 tsp salt Beat

everything together using an

electric whisk. Tip the apples into

a second large bowl, sprinkle over

the extra 1 tbsp flour and toss to

coat Fold the apples through the

cake batter using a spatula, then

spoon the mixture into the prepared tin and sprinkle over the almonds

3 Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch Leave to cool for a few minutes in the tin

Serve warm, or turn out onto a wire rack and leave to cool

completely. Will keep in an airtight container for up to three days

GOOD TO KNOW vegan

PER SERVING 445 kcals • fat 16g • saturates 4g • carbs 67g sugars 30g fibre 3g protein 6g salt 1 2g

more ways w ith apples

Celery & apple salad

Put 200g bulgur wheat in a large bowl and just cover with boiling water Cover the

bowl and leave for 30 mins to absorb the water Meanwhile, separate the sticks from 1 bunch celery, very finely slice it and roughly chop the leaves Cut 1 Pink Lady® apple into fine matchsticks and toss in most of the juice from 1 lemon In a bowl,

mix the remaining lemon juice with 4 tbsp

olive oil and some seasoning to make a dressing Gently fluff up the bulgur with

a fork. Mix the sliced celery and apple through the bulgur, followed by a handful of toasted hazelnuts, roughly chopped, 1 red

chilli, deseeded and chopped, a large handful of pomegranate seeds and a bunch of parsley, mint and tarragon, chopped Drizzle over the

dressing

Herby roast pork with veg roasties & apple gravy

Heat the oven to 180C/160C fan /gas 4 Cut the rind and fat off a 11/4kg boneless pork leg roasting joint and discard, so that you are left with a lean chunk of meat Spread with 1 tbsp wholegrain mustard, scatter with 2 tbsp chopped parsley and 2 tbsp thyme, 1 tsp chopped sage, plus a few extra sprigs, and season with black pepper. Place 80g prosciutto slices on top to protect the meat where the fat has been removed Coat a large roasting tin with 4 sprays of oil and put the pork in the centre Surround with 3 carrots, halved

lengthways,

6 halved small potatoes, 2 red onions, cut into wedges, 12 garlic cloves and 1 small celeriac, peeled and cut into 12 wedges Scatter with thyme sprigs, then spray again and cover with foil Roast for 1 hr, then turn the heat up to 220C/200C fan /gas 7 Uncover, spray again and roast for 20 mins more Meanwhile, make the gravy Mix 2 tbsp cornflour with 600ml reduced-salt chicken stock to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add 1 diced Bramley apple and cook for 5 mins until softened but still holding its shape Remove the meat from the tin and pour any juices into the gravy Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them Serve with steamed cabbage and peas, and the apple gravy

PER SERVING (6) 418 kcals • fat 11g • saturates 3g • carbs 30g • sugars 10g • fibre 7g • protein 50g • salt 1 4g

Apple & cinnamon porridge

Tip 85g porridge oats, 1/2 tsp ground cinnamon into a non-stick pan with 150ml water and 250ml soya milk Put the pan over a gentle heat, then once simmering, leave for 5 mins, stirring frequently (as soya milk tends to stick) until thickened Meanwhile, coarsely grate 2 small

apples, including the skin, into a bowl, until you ’ re just left with the cores Serve the porridge with the

apple, 15g raisins and 7-8 walnut halves on top

Stir through 4 tbsp soya milk to loosen and sprinkle over more cinnamon, if you like

PER SERVING

Introducing our unique C.H.R.I.S ® System.

Our team of experts have developed our unique C.H.R.I.S ® system to provide a solution to your conser vator y heating and cooling concerns Our complete system utilises the best materials with proper ties to control the temperature and make your conser vator y usable all year

With over 30,000 installations so far, you can rest assured our C H R I S ® system is the ver y best available on the market today

For complete peace of mind, we offer a 10 year insurance backed guarantee and we are proud to be ISO9001 cer tified.

W hen is the best time

Can’t do without your morning latte? You may want to rethink your routine after reading expert advice words VICKY CHANDLER

We a re a nation of coffee lovers – consu m ing approx imately

98 million cups of it a day in the U K It ha s become a huge pa r t of people’s mor n ing r it ua l, prov id ing da i ly str uct u re a nd com for t .

But is you r ea rly mor n ing cup a ffec t ing you r hea lt h?

W h i le mu ltiple st ud ies have fou nd that moderate consu mption of coffee is in fact good for you r hea lth, d r in k ing you r coffee at the w rong time of the day ca n w rea k havoc on you r energ y a nd cor tisol levels, a nd you r genera l mood. So, we consu lted w ith ex per ts to fig u re out when the best time is for enjoy ing a cup

The best t ime t o d r in k you r coffee

People respond d i fferently to ca ffeine a nd there’s no one-si ze-fits-a l l r u le. But i f you wa nt to optimise that energ y boost f rom you r coffee, you shou ld hold off a lit tle bit longer before enjoy ing you r fi rst cup of the day a nd wa it until m id-to -late mor n ing instead

T here a re t wo rea sons why; fi rst , rega rd ing the impact of coffee on you r cor tisol levels a nd second ly, its effect on you r blood suga r. T he way it a ffects blood suga r levels depends on a va r iet y of

things, but resea rch tends to point towa rds ca ffeine causing tempora r y spi kes in blood g lucose T h is ca n be

exacerbated by a brea k fa st that is heav y on ca rbohyd rate a nd suga r

Indu lge in a protein-r ich brea k fa st

fi rst , pa ired w ith some hea lthy fats, recom mends spor ts nutr ition ist a nd fou nder of Li f t Club, Beth Joh nson

“Someth ing li ke a t wo whole eg g , t wo eg g wh ite omelet te w ith veg a nd a cheese of you r choice is g reat Or i f you prefer

someth ing slig htly sweeter, a big bowl of

Greek yog u r t w ith ber r ies a nd a good dol lop of pea nut but ter ”

The l in k bet ween coffee a nd cor t isol

T he stress hor mone cor tisol is a lso

a ffected by coffee, potentia l ly d isr upting

the way it reg u lates blood pressu re a nd

controls you r sleep cycle

Hav ing too lit tle or too much cor tisol

ca n cause hea lth problems. In the

I l u s t r a t o n s F R E

mor n ing , cor tisol levels a re a lready heig htened

tha n k s to you r body ’s nat u ra l circad ia n rhy th m

T h row a h ig h ly ca ffeinated d r in k into the m i x a nd you

r isk of excessive stimu lation, hence why some of us

get the post- coffee jit ters But that ’s not the on ly time

cor tisol levels spi ke Cor tisol is genera l ly heig htened

du r i ng per iods of stress, too, a nd stimu lates the sa me

response w ith in you r body a s ca ffeine does, so i f

you’re a lready feeling stressed or a n x ious, it m ig ht be

time to sk ip the ca ffeine, or reduce it .

Ca n ca ffeine a ffec t weig ht loss?

Some resea rchers have fou nd that d r in k ing fou r cups

of coffee a day ca n lead to moderate weig ht loss, wh i le

a nother st udy fou nd that d r in k ing coffee ca n increa se

you r met abolic rate, to the ex tent that activ it y occu rs

in you r brow n ad ipose tissue (the fat that bu r ns

ca lor ies), wh ich leads to fat bu r n i ng a nd weig ht loss

“ For some people, ca ffeine ca n increa se the body ’s

abilit y to bu r n fat , ” says nutr ition ist Soph ie Trotma n.

“ For some people, coffee ca n act a s a n appetite

suppressa nt , reducing the li keli hood of overeating ”

But , Trotma n ex pla ins that we need to t a ke this

w ith a pinch of sa lt a s it ha s its dow nsides, too,

exacerbating a n x iet y, suga r crav ings a nd impacting

you r sleep. A l l of wh ich ca n lead to weig ht ga in.

Fina l ly, consider coffee’s ca lor i fic content W h i le

a la rge black coffee cont a ins a rou nd 23kca l, a nd a

sk immed m i l k flat wh ite a rou nd 98kca l, ca lor ie a nd

suga r content ca n beg in to rapid ly increa se w ith coffee inta ke On h ig h street coffee cha in menus, some la rge, flavou red iced coffee d r in k s come in at

a rou nd 4 00 ca lor ies, w ith a whopping 4 8 8g suga r

So, i f weig ht loss is a goa l for you, you m ig ht wa nt to reconsider what st yle of coffee you’re d r in k ing

So, when is t he best t ime t o have a coffee?

W hen it comes to the best time of the day to d r in k coffee, look at it a s a n energ y-booster rather tha n a k ick st a r ter Consum ing coffee before exercise ca n en ha nce per for ma nce, lead ing to more effective workouts. But don’t d r in k it too late in the day, a s you may str ug g le to fa l l a sleep

Cappuccino SERVES 1 PREP 2-3 mins EASY

18g ground espresso (or 1 espresso pod)

150ml milk

cocoa powder, to serve (optional)

1 Make around 35ml espresso using a coffee machine and pour into the base of your cup

2 Steam the milk with the steamer attachment so that it has

around 4-6cm of foam on top Hold the jug so that the spout is

about 3-4cm above the cup and pour the milk in steadily. As t

volume within the cup

surface of the drink as possible wh

h

the back of the cup and start folding in on itself to create a pattern on the top Dust with a little cocoa powder, if you like

PER SERVING 98 kcals • fat 5g • saturates 3g • carbs 7g • sugars 6g •

salt

Latte

SERVES 1 PREP 2-3 mins EASY

18g ground espresso or 1 espresso pod 250ml milk

1 Make around 35ml espresso using your coffee machine and pour into the base of your cup

2 Steam the milk with the steamer attachment so that it has around 2-3cm of foam on top Hold the

s about 3-4cm above the cup and pour the milk in steadily As the volume within the cup increases, bring the jug as close to the surface of the drink as possible while aiming to pour into the centre Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour

PER SERVING 161 kcals • fat 9g • saturates 6g • carbs 11g • sugars 11g • fibre none • protein 8g • salt 0 3g

f rot h

Flat white

SERVES 1 PREP 2-3 mins EASY

18g ground espresso or 1 espresso pod 100ml milk

1 Make around 35ml espresso using your coffee machine and pour into the base of your cup.

2 Steam the milk with the steamer attachment so that it has around 1-2cm of foam on top Hold the jug so that the spout is

about 3-4cm above the cup and pour the milk in steadily As

the volume within the cup increases, bring the jug as close

to the surface of the drink as possible while aiming to pour into the centre Once the milk jug is almost touching the

surface of the coffee, tilt the jug to speed up the rate of pour

PER SERVING 66 kcals • fat 4g • saturates 2g • carbs 5g • sugars 4g • fibre none • protein 3g • salt 0 2g

Showcase new season ’ s onions, celeriac and purple sprouting broccoli in must-try recipes from our food director Cassie Best photographs LIAM DESBOIS

Purple sprouting broccoli

Look out for purple sprouting broccoli from now until April – it has a long harvesting season and is very nutritious. A single portion provides half your daily requirement of carotenoids, plus high levels of folic acid and vitamins A and C.

Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon butter

This is a recipe for the anchovy lovers out there – the salty flavour works well with irony purple sprouting broccoli , and is lifted by the zing of lemon

SERVES 4 PREP 10 mins

COOK 20 mins EASY

8 anchov y fillets, finely chopped, plus 2 tbsp oil from the jar

100g butter

2 red onions, halved and thinly sliced

4 garlic cloves, thinly sliced

3 small preserved lemons, seeds and flesh removed, skin finely chopped

400g trofie pasta (or another small pasta shape)

300g purple sprouting broccoli

1 lemon, juiced

For the chilli crumbs

2 tbsp olive or rapeseed oil

150g fresh breadcrumbs

1 lemon, zested

2 good pinches of dried chilli flakes

1 Boil the kettle Drizzle the oil from

of minutes to break them up. Add

the butter to the pan, swirling until it’ s melted and foaming, then stir in the onions. Sizzle gently for 10 mins until the onions are soft, then add

the garlic and preserved lemon and stir for another minute

2 Fill a large saucepan with

kettle-hot water, season with salt and bring to the boil Add the pasta,

cook for 5 mins, then tip in the

broccoli and cook for another

5 mins, or until the pasta is cooked

but still has a little bite Scoop out

a mugful of pasta water and set it

aside, then drain the pasta and

broccoli in a colander

3 While the pasta cooks, heat the oil

for the chilli crumbs in a frying pan and tip in the breadcrumbs. Stir

regularly until the crumbs are

golden and crispy, then add the

lemon zest and chilli flakes

4 Tip the pasta and broccoli into the anchovy sauce and add a good

splash of the reserved pasta water and a squeeze of lemon Cook for a

few minutes, stirring, until it’ s silky

smooth and coats the pasta Check and adjust the seasoning if

the anchovy jar into a large frying pan, set over a medium heat Add the anchovies and stir for a couple

necessary Serve the pasta scattered with the crispy chilli crumbs GOOD TO K

Celeriac

Closely related to celery, celeriac differs in that the edible part is its swollen root, and it has a unique flavour – a cross between celery, fennel and aniseed . Celeriac works well roasted and served with other root veg, in soups and stews It also makes a great alternative to mashed potato

Creamy celeriac, mustard & ham hock soup

This clever recipe uses stock made from the ham hock to boost the flavour You’ll also have plenty of ham left for making sandwiches or pies later in the week.

SERVES 6-8 PREP 15 mins

COOK 2 hrs 30 mins EASY G

1 unsmoked ham hock or gammon knuckle, weighing roughly 1.2kg

2 bay leaves

1 tbsp olive or rapeseed oil, plus extra to serve

1 large onion, halved and sliced

1 eating apple (we used Braeburn), cored and cut into chunks

1 large celeriac, washed and cut into chunks (or peeled if very dirty)

100g crème fraîche, plus extra to serve

2 tbsp Dijon mustard

crusty bread, to serve

4 Warm the ham hock in a pan or the microwave Serve the soup topped with a swirl of crème fraîche and a few drops of good olive oil, and a pile of ham hock – or make a ham and cheese toastie for dunking

Leftover ham hock will keep frozen for up to two months

GOOD TO KNOW 2 of 5-a-day • gluten free PER SERVING (8) 304 kcals • fat 22g • saturates 9g • carbs 6g • sugars 5g • fibre 3g • protein 19g • salt 1 01g

until needed

2 In the same pan, heat the oil over

a medium heat, add the onion and cook for 10 mins, then add the apple and celeriac Taste a little of the

ham stock – if it is very salty, add water to dilute it You’ll need about

1 litre in total (freeze any that’ s left

over for making more soup or risotto) Pour in the stock, bring to a simmer and cook for 20 mins or until the celeriac is very tender

3 Add the crème fraîche and mustard to the soup, then blitz with a hand blender. Check and adjust

the seasoning if necessary

Onions

Though used as the base in a huge variety of dishes, from curries to soups, salads and tarts, onions can also be the star. All varieties are easy to grow and they store well , too.

Caramelised onion, goat’s cheese & za’atar galette

Make onions the star of the show with this moreish vegetarian tart

SERVES 6-8 PREP 30 mins

COOK 1 hr MORE EFFORT V G

3 tbsp olive oil

4 medium-large white onions, halved and thinly sliced

2 tbsp cider vinegar

2 tbsp light brown soft sugar

pinch of dried chilli flakes

1 tbsp za’atar

120g soft goat’s cheese

4 thyme sprigs, leaves only

For the pastry

300g plain flour, plus a little extra for dusting

150g cold butter, cut into small pieces

1 medium egg, plus 1 egg yolk to glaze (freeze the white for another recipe)

1 tbsp za’atar

1 Start by making the pastry – you

can do this a few days ahead, if you

like Tip the flour into a large bowl and add the butter and a good pinch

of salt Use your fingertips to rub the

butter into the flour until you have a damp, sandy texture Add the egg and 1 tbsp cold water, whisk together with a fork, then work the egg into the buttery flour crumbs until the pastry comes together, adding a splash more water if it seems dry Don’t overwork the pastry otherwise it will become tough Shape the pastry into a disc, wrap in parchment or a beeswax cloth, then chill until you ’ re ready to use it. Will keep frozen for up to three months

2 Now make the filling Heat the oil in a large frying pan over a low-medium heat, add the sliced onions and a pinch of salt Cook

slowly, stirring now and then, until

the onions are soft, about 10-15 mins

Add the vinegar, sugar and chilli and cook for another 5-10 mins until the

onions are sticky and caramelised

Stir in 1 tbsp za ’atar Remove from

the heat and leave to cool

3 Remove the pastry from the fridge

If it is very firm leave it at room

temperature for 30 mins to make

rolling easier Heat the oven to

200C/180C fan /gas 6 with a baking sheet on the middle shelf to warm

up Place a large piece of baking

parchment (roughly the size of the

baking sheet) on your work surface

and dust with a little flour Roll

out the pastry on the parchment to a circle roughly 32cm in diameter

and about the thickness of a £1 coin

4 Spread the caramelised onions

over the centre of the pastry, leaving

a 1cm border around the edge Break

off small chunks of goat’ s cheese and

scatter over the onions, then scatter

over the thyme leaves too

5 Fold the pastry edge inwards to

create a border around the tart,

leaving the onion filling exposed

Brush the pastry with egg yolk and sprinkle the remaining za ’atar on the

crust Remove the tray from the oven and slide the sheet of parchment and the tart on top Return to the oven and bake for 40 mins until golden

brown Leave to cool for 5-10 mins

before serving

GOOD TO KNOW 1 of 5-a-day PER SERVING (8) 455 kcals • fat 26g • saturates 14g • carbs 43g • sugars 12g • fibre 5g • protein 10g • salt 0 63g

Now’s the time to plant leeks and gooseberries, and preserve onions and celeriac while they’re at their best

W H A T T O

Onions

Make a batch of classic caramelised onion chutney to use in tarts, sandwiches and to pop on your cheeseboard

Lightly pickle sliced red onions with lemon or lime juice, salt and sugar They ’ll keep in a jar for up to a month and will bring sharpness to tacos, stews and salads

Celeriac

Replace carrots for celeriac in a carrot cake recipe to bring a warm, nutty flavour to the cake Pop in a cake tin for a few days or freeze for up to three months

Mashed celeriac can be frozen in individual portions ready to serve alongside a stew or on top of a pie.

Purple sprouting broccoli

Broccoli freezes best when it has been lightly blanched first. Boil the broccoli for 30 seconds, then plunge into cold water Drain, put in a freezerproof container, and freeze for up to three months

Broccoli also freezes well when cooked into a dish – try it with a batch of cauliflower and broccoli cheese, or broccoli pasta bake

G R O W N O W

Emma Crawforth of BBC Gardeners ’ World shares expert tips on what you can plant over winter to harvest later in the year

Leeks

This is a hardy vegetable that will stand outside without protection in winter, however seeds sown this month need a little protection, so should be started on a cool (7-16C) windowsill. Sow 2cm deep into small pots of peat-free compost Once the seedlings start to bend over, repot and then acclimatise them for planting outside in spring by putting the pots out in the daytime

Gooseberries

Gooseberries are easy-to-grow, valuable fruits, delicious harvested ripe off the bush. There’s just time to buy and plant bare-root bushes now Prepare a bed with rich, moist soil that drains well, avoiding frost pockets Choose a plant you can keep pruned to a goblet shape, with a short stem and at least four branches Plant at the same level as it was in the nursery. Firm in and water.

Spinach

Spinach plants mature within 12 weeks of sowing, and by succession sowing (starting a few off every three weeks) you can grow a delicious crop until late in the year In warmth, spinach can produce flowers and become bitter so February sowings have advantages Sow into fertile, moist soil that allows water to drain away, in a sunny spot A protective cloche is sensible

A lso in season

Barney Desmazery shines the spotlight on an underused ingredient currently at its peak

Feb r u ar y i s th e i d ea l t im e to eat

chi co r y , a l so k n o w n a s e n dive

T hi s fo rced c ro p , gro w n in tota l

d ark n ess , d e vel o ps pa l e whit e

l eaves w ith d eli cat e yel l o w t ips ,

c reat in g a pl ea santly mil d

b it t e r n ess an d c r i s p t ex t ure

C hi co r y ’ s c igar- lik e h ea d s , a bo ut

1 2 c m l o n g , are a ve rsat il e w int e r in gredi e nt T h e fl avo ur a d d s

co mpl ex it y to ra w di sh es , lik e

sa l a d s feat ur in g blu e ch eese o r

c it r u s W h e n co ok ed , chi co r y

beco m es d eli c io u sly caram eli sed

a n d m el l o w, an d pairs beaut if u l ly w ith r i ch o r savo ur y in gredi e nts

Use it to pe r fectly co unt e rba l an ce

s wee t o rch ard f r uit lik e ap pl es

an d pears , c reamy ch eese , o r

fat t y m eats lik e po rk o r du ck

an d th e s m ok in ess of ba co n o r

s m ok ed sa lm o n

C hi co r y sea so n i s f ro m Janu ar y

to mid-March in th e U K . O th e r

m e m be rs of th e chi co r y family

lik e d ee p red , pe p pe r y ra di cchio o r

sl e n d e r, s peck l ed t re v i se are a l so

wo r th seek in g o ut

To p re pare , t r im off di scol o ured

e n d s an d re m o ve any limp o ut e r

l eaves C ut l e n gthways fo r roa st in g

o r caram eli s in g in a h ot pan , o r

se parat e th e l eaves fo r a c r i s p

a d dit io n to sa l a d s A b r u shin g of

l e m o n j ui ce h elps sto p th e c ut s i d e f ro m go in g b ro w n if n ot u s in g st raightaway

Quick ideas

Chicory, blue cheese, walnut & pear salad:

Toss chicory leaves with crumbled blue cheese, toasted walnuts, and thin slivers of peeled pear. Toss with a dressing of Dijon mustard, honey, white wine vinegar, and olive oil

Pan-fried chicory

Halve chicory lengthways, dust the cut sides generously with icing sugar Fry in foaming butter until caramelised, then finish with a splash of lemon juice and sprinkling of fresh thyme

Slow-roasted pork belly & chicory

SERVES 6 PREP 10 mins

COOK 3½ hrs plus resting EASY

2kg pork belly piece, skin scored

4 tsp olive oil

6 heads chicory, red or white or both

3 garlic cloves, halved

4 thyme sprigs

300ml cider

1 tbsp Dijon mustard

2 tbsp brown sugar

1 Heat the oven to its highest temperature Lay the pork on a board, skin-side up Rub the skin

with a little of the olive oil, then

season with pepper and a sprinkling of coarse sea salt

2 Lay the pork in a shallow roasting tin, skin-side up (the skin should be higher than the edge of the tin) Put

in the oven and cook for 30 mins, then turn the oven down to 180C/160C fan /gas 4 and roast for

1 hr until the skin has crackled

3 Meanwhile, halve the chicory

lengthways When the pork has had its time, remove from the oven and use a pair of tongs to lift it to a chopping board Pour off any excess fat Lay the chicory in the tray, cut-side up Scatter over the garlic, tuck the thyme around the chicory and pour over the cider

Drizzle with the rest of the olive oil, blob on the mustard and sprinkle with sugar Lay the pork on top and return to the oven for 2 hrs more.

4 Lift the pork off the chicory and transfer it to a board Cover and rest for 20 mins Carve into thick slices and serve with the chicory and the

juices spooned over

PER SERVING 751 kcals protein 60g carbs 10g fat 52g • saturates 20g • fibre 1g • sugars 7g • salt 0.74g

Winter warmers

Discover how you can mix up your midweek meals this season with a little help from Bisto and Paxo

your fish pies and rich pepper for your steaks

Meanwhile, Paxo ’ s mouthwatering stuffing mixes are great for adding texture and flavour

to all sorts of dishes, from soups to sandwiches

f simple,

comforting dishes throughout the week, too Read on to discover how you can incorporate them into your weeknight menu

O nly the be st

Next time you want to top off your meal with a hearty helping of delicious gravy, you can be sure everyone

will love Bisto Best, made with real meat juices

Available in a range of flavours, including beef, chicken, lamb, pork, vegetable and onion, these versatile gravies are ideal for mixing up and pouring over sausage and mash, or stirring into stews and casseroles There are a variety of Bisto sauce mixes to choose from as well, including creamy cheese for your cauliflower cheese, mild parsley for

Made with a tasty blend of herbs and seasonings, the traditional sage and onion flavour is always a crowd-pleaser, whether you add it to your pie fillings or crumble it into your pasta bakes Plus, Paxo also offers a selection of breadcrumbs that are perfect for creating crunchy traybake toppings or irresistibly crispy coatings on meat, fish or tofu

Want to try cooking with Bisto and Paxo?

Here are a couple of speedy midweek recipes to get you started

Paxo air fryer chicken tenders

SERVES 4 PREP 25 mins

COOK 20 mins EASY

50g plain flour

2 eggs, beaten

120g Paxo Super Crumb Coating

4 chicken breasts, cut into strips

2 tbsp vegetable oil

FOR THE CAESAR DIP

1 small garlic clove, grated

½ lemon, juiced

½ tsp Dijon mustard

3 anchov y fillets

100ml olive oil (including the oil from the anchov y tin) 25g parmesan, roughly chopped

1 Heat the air fryer to 200C and add the flour, eggs and Paxo Super Crumb Coating to three separate bowls

2 Dunk each chicken strip into the flour, shaking off any excess, then the eggs, and finally the crumb coating Place the tenders in a single layer in the air fryer and brush with the oil Cook for 18-20 mins, turning halfway through, until the chicken is cooked through and crispy on the outside You may need to do this in batches.

3 Meanwhile, make the dip by blitzing all the ingredients in a blender until smooth, then season to taste

4 Serve the tenders on a platter with the dip on the side

Bisto

mushroom pie

SERVES 4-6 PREP 15 mins COOK 45 mins EASY V

3 tbsp olive oil

2 onions, halved and finely sliced

450g mixed mushrooms, finely sliced

3 garlic cloves, grated

1 tsp dried thyme

100ml red wine

2½ tbsp Bisto Best Onion Grav y

1 x 400g can butter beans, drained

1 x 400g sheet ready-rolled puff pastry

2 tbsp plant-based milk

Fry the onions and mushrooms for 10-15 mins until the onions are cooked down and turning golden, the mushrooms are soft, and any water has evaporated

2 Add the garlic, thyme and red wine and cook for 2 mins Stir in the Bisto Best Onion

Gravy and 300ml boiling water and simmer for 3 mins until the gravy has thickened and the granules have dissolved Stir in the butter beans and season to taste, then pour the mixture into a medium baking dish

3 Cut the pastry to the size of the dish and place over the top. Use any leftover pastry to create decorations for the top of the pie, then stick them down with a little of the milk Brush the pie with the remaining milk and bake for 25-30 mins until the pastry is golden and the filling is bubbling.

1 Heat the oven to 200C/180C/gas 6 Heat the oil in a large frying pan over a medium heat. S h o p th e full B i s to a n d Paxo ran g e s

Each wine is made from organic grapes, which make for pristine flavours that pair perfectly with Italian food

• The plummy, raspberry-scented red is a pure expression of Sicily’s indigenous Frappato grape that brings out the best in pesto pasta or pizza capricciosa.

• The white is made from Sicily’s underthe-radar Lucido grape and delivers a subtle blend of peach, citrus and herb flavours that enhance a seafood linquine

• The rosato is a gorgeous pink with light salmon colour and a grapefruit zing that brilliantly complements spinach frittata

Also popular in the range is a lively, pear-scented Frizzante – the perfect fizz to serve with antipasti. Visit the website below for more details.

Between the sheets, p109

Ma ke time for yourself

Mix a cocktail and serve the perfect steak on Valentine’s Day, celebrate Bob Marley Week with April Ja ckson’s Jamaican recipes or recreate an Irish stew from Donal Skehan’s childhood Plus, a classic French menu to impress

Be inspired and discover more at goodfood com/ feature/weekend

Valentine’s night

Rib-eye with cacio e pepe butter

Show someone you care by making a special supper recipe HELENA BUSIAKIEWICZ photograph LIAM DESBOIS

SERVES 2 PREP 10 mins plus resting COOK 30 mins EASY G butter only

½ heaped tbsp black peppercorns

100g salted butter, softened

50g parmesan or pecorino, finely grated

1 tbsp vegetable oil

400g rib-eye steak chunky chips and watercress, to serve

1 First, make the cacio e pepe butter

Heat a small, dry frying pan over

medium heat and toast the

peppercorns for 3-4 mins until

aromatic. Crush to a powder using

a pestle and mortar or spice grinder

2 Put the butter and parmesan in a

medium bowl, then add the freshly

ground black pepper and a good

pinch of salt Beat together using

a spatula Spoon the cacio e pepe

butter over the centre of a sheet of

baking parchment, then roll up into a log and chill until needed Will keep frozen for up to two months

3 Drizzle the oil over the steak and season well with salt Heat a heavy

based-frying pan or cast iron skillet over a high heat and sear the steak

for 30 seconds Flip over and sear

for another 30 seconds-1 min, and continue flipping and searing until

the steak has a deep brown crust and is cooked to your liking As a guide, the steak will take about

4 mins in total for rare (it should read 50C on a meat thermometer), 5-6 mins for medium (60C) and 8-10 mins for well done (70C)

4 Towards the end of cooking, add 3-4 tbsp of the cacio e pepe butter to the pan, spooning it over the steaks during the final few minutes Remove to a board or plate, pour over the buttery pan juices and leave to rest for 10 mins Slice against the grain and serve with more cacio e pepe butter melted over the top and chunky chips and watercress on the side.

Carnival time

Ja ma ica is hosting a ca rniva l to ma rk Bob Ma rley Week, 1-6 February – the reggae star would have turned 80 this month. Food writer April Jackson transports us to the island with traditiona l dishes

After taking part in BBC One’s The Apprentice in 2015, April opened her Brixton restaurant Three Little Birds named after the Bob Marley song She has since appeared on ITV’s This Morning sharing recipes rooted in her Jamaican upbringing, as well as on her social media channels. @apriljjackson

photographs LIAM DESBOIS

Jamaican oxtail, p90

Jamaican fried dumplings, p90

Jamaican oxtail

This is a dish with roots in resilience and resourcefulness, originating from the working-class communities that made the most of inexpensive cuts of meat. Traditionally slow-cooked , the oxtail becomes tender, falling off the bone, with its rich flavour enhanced by herbs and spices

SERVES 4-6 PREP 10 mins plus overnight marinating COOK 2 hrs 30 mins-3 hrs EASY

2 onions, roughly chopped

2 spring onions, roughly sliced

4 garlic cloves, finely chopped

2 tbsp ginger, finely chopped

12g thyme sprigs, leaves picked

90ml soy sauce

1kg oxtail (ask your butcher to cut into 1-inch thick chunks)

3 tbsp cornflour

2 tbsp sunflower oil

2 scotch bonnet peppers (add more if you prefer more heat)

To serve cooked white rice, rice and peas or Jamaican fried dumplings (see below)

1 Tip the onions, spring onions, garlic, ginger, thyme leaves, soy sauce, a large pinch of salt and 1 tsp freshly ground black pepper into a bowl Mix well and add the oxtail, turning to coat Chill

overnight, or for at least 12 hrs

2 When you ’ re ready to cook, remove the oxtail from the marinade (reserving the marinade),

put on a plate and dust lightly with

the cornflour Heat the oil in a large, deep saucepan or casserole dish and

sear each piece of oxtail on both

sides, around 2-3 mins each side, working in batches. Set the oxtail

aside on a plate, then pour the reserved marinade into the

saucepan and cook for 2-3 mins, scraping the bottom with a wooden

spoon to release any browned bits

3 Return the oxtail to the pan, then add enough water to just cover the

meat (around 800ml should suffice)

Mix in the scotch bonnets, then

bring to boil Cover and cook on low

for 2 hrs 30 mins-3 hrs until the

meat falls off the bone Season to

taste and serve with cooked white

rice, rice and peas or fried

dumplings ( below)

GOOD TO KNOW iron

PER SERVING (6) 386 kcals • fat 21g • saturates 8g • carbs 14g • sugars 6g • fibre 2g • protein 35g • salt 2 72g

April’s tip

If you can’t get your hands on oxtail, I have found that this recipe also works with short rib, which is a cheaper cut of meat, too

Jamaican fried dumplings

These dumplings are a cherished staple; perfectly golden with a slightly crispy exterior and doughy centre with a hint of sweetness. My aunt used to make the best fried dumplings On Saturdays, I would hover over her Dutch pot as they bobbed up and down in the oil , generously offering to “ help” cook so that I could devour them before they even got to the dinner table

MAKES 12 PREP 5 mins plus resting COOK 20 mins EASY V

260g self-raising flour, plus extra for dusting

8g salt

30g caster sugar

5g baking powder

vegetable oil, for shaping and frying

1 Dust a baking tray with flour Mix

all the dry ingredients in a bowl,

then slowly pour in 150ml water,

stirring until a dough forms Rub

a little oil over your hands, then

break off bits of the dough and roll

into golf-sized balls Set aside on the

prepared tray to rest for 20 mins

2 Put a deep, large saucepan over

a medium heat and pour in enough

oil so that the dumplings will be

submerged (and no more than

two-thirds full) Heat the oil to

170C, or until a pinch of the dough

sizzles when dropped in. Fry the

dumplings for 6 mins, turning

halfway Remove with a slotted

spoon and drain on a plate lined

with kitchen paper Serve hot

Try serving with any meat stew

GOOD TO KNOW vegan

PER SERVING 134 kcals • fat 4g • saturates 0 4g • carbs 19g • sugars 3g • fibre 1g • protein 2g • salt 0.96g

Jamaican ginger cake

This is a rich , moist cake known for its warm , spiced flavour and dark, caramel-like colour Rooted in Jamaica’s colonial history, where British and African culinary influences mingled , it originally became popular for its use of ginger, molasses, and dark sugar – ingredients that thrived on the island Originally baked in hearth ovens, the cake became a symbol of home comfort and celebration

SERVES 8-10 PREP 5 mins

COOK 1 hr 20 mins EASY V

120g unsalted butter, softened, plus a little extra for the tin

285g plain flour

1 tsp bicarbonate of soda

1 tsp baking powder

2 tsp mixed spice

1 tbsp ground ginger

200g light brown soft sugar

2 eggs

2 tsp vanilla extract

80ml stem ginger syrup (from a jar of stem ginger), plus extra to glaze

50ml honey

110ml coconut milk

1 Heat the oven to 180C/160C fan /

gas 4. Butter and line a 900g (2lb)

loaf tin with baking parchment

Mix the flour, bicarb, baking powder, mixed spice, ginger and 1/2 tsp fine salt in a bowl

April’s tip

Don’t reheat the dumplings in the microwave, otherwise they’ll lose their crispy texture.

2 Tip the butter and sugar into a separate bowl, and beat together

using an electric whisk, until

smooth and fluffy, around 3-5 mins Add the eggs, vanilla, stem ginger syrup, honey and coconut milk, and beat until evenly mixed

3 Tip in the dry ingredients and gently fold the batter until no

streaks of flour remain, taking care not to over-mix Pour the batter into the prepared tin and bake on the middle shelf of the oven for 45-55 mins, until a skewer inserted into the centre comes out clean.

Remove and brush over a little stem ginger syrup Leave in the tin until completely cooled, then cut into slices to serve Will keep for up to a week in an

My

favourite dish

Donal Skehan’s Irish stew

The pop-star-turned-food-writer shares fond memories including the recipe that most reminds him of childhood

I started out working in a music T V station w riting showbiz gossip, but I was ver y bored, so I started w riting a food blog on the side I was also in a band – we actually went number one t w ice We supported JLS and per formed at the O2, but

I always knew that my true love was food I remember going to a signing in Ireland – I was on the phone dictating edits for a cookbook, and the rest of the band were like, ‘ W hy is he w riting a cookbook? We’re obv iously going to ta ke over the world w ith our amazing pop songs!’

The pop world was ver y fick le

A manager in Ireland took a disliking to us, and our sights set on the UK music industr y were put to bed ver y quick ly The food world is much nicer!

My favourite dish that ta kes me back to my roots is a gorgeous Irish

stew I hated potatoes grow ing up – I think it was because potatoes were so prevalent My version has potatoes in, but they ’re cobbled on top so they crisp up, rather than collapsing in the stew and going a bit anaemic It ’s all about the layers My dad, in a ver y unglamorous way, would spread lashings of butter on sliced pan ( bread) and use it to mop up the juices It ’s probably the most unceremonious way of eating an Irish stew, but it is also the best

I’m not a chef, I don’t come from a restaurant background. I grew up watching my mum cook and Delia

Smith on T V My grandmother was a fantastic cook too, and my aunt trained at Bally maloe cooker y school and she’s a food stylist, so

I was surrounded by great cooks.

I came from the original food blogging world I’ve always put recipes out there and got instant feedback I once did a one-pot pasta that got 10 million v iews on YouTube, but the comments were aw f ul – I got death threats from Italians! I’m sort of proud of them for protecting their pasta – they ’re so passionate about it

Over the years, my cookbooks have become sort of autobiographical, because they always fit a stage of life, and my latest book, Home Kitchen, was born out of the fact that we had just found our forever home (I hate say ing that as it sounds so t wee!), and I wanted to w rite something that would spea k to other families

We have t wo young kids – they ’re four and six – so our kitchen works differently than it did 10 years ago The recipes that I rely on form the essence of what family life is for us.

I like to add little pops of v ibrancy to recipes – things like harissa paste, and fennel seeds dr y-fried in a pan – to bring a little life

I’ve always had such a great love of travel and other cuisines, so I always tr y and weave them into my recipes. We lived in L A for nearly five years in a little neighbourhood called Eagle Rock It was so exciting from a food perspective. There were so many diverse restaurants, you could get any thing you wanted There was a Thai brea k fast place, and you’d get these beautif ul big bowls of rice porridge, Chinese doughnuts and Vietnamese coffee w ith condensed milk. That ’s the thing I miss most about liv ing there

I haven’t travelled so much the last few years, not just because of Cov id, but also because of family

life and the kids needing a bit more structure in the week. It ’s not as easy to jump on a flight So I have leaned in ver y heav ily to the sort of recipes that I know are f unctional for family life. I’d love to tell you that my life allows for fancy food, but ultimately, it is spag bol!

My g uilty pleasure is something that I don’t think has made it to the UK yet – it ’s called a spice bag It is practically Ireland’s new national dish! It is a Chinese-Irish concoction of a ta keaway classic where they mix together deep-fried chips, crispy shredded chicken, onions, peppers, five-spice seasoning and chilli. It ’s ridiculous.

I won an award for my last cookbook – the event was cancelled as it was during Cov id – so I had a bottle of champagne, a spice bag and sat w ith my award for the night

That was me liv ing my best life.

Angie’s Irish stew

Angie looked after my Dad when he was growing up, and when I first started going to school , she used to walk me home and give me lunch which was regularly Irish stew. Her Irish stew is legendary in the Skehan family, with my Dad’s five siblings and my 11 cousins all having been brought up on it.

Angie always knew how to feed an army of hungry mouths, so I hope this version of her recipe does it justice

SERVES 6 PREP 25 mins

COOK 2 hrs EASY

2 tbsp rapeseed oil

1kg lamb shoulder, trimmed and cut into 2 .5cm chunks

2 onions, roughly chopped

3 celery stalks, trimmed and sliced

4 large carrots, peeled and roughly chopped

1 bay leaf

1 litre beef or lamb stock

900g potatoes, peeled and cut into 1cm slices

knob of butter

sliced white bread, to serve

1 Place a large, flameproof casserole pot ov

ate Reduce the heat to medium-high, add another

tablespoon of oil and fry the onions, celery and carrots for 4-6 mins or until the onions have softened

2 Heat the oven to 160C/140C fan /

gas 3 Return the meat to the pot,

along with the bay leaf and stock,

season with sea salt and ground

black pepper and bring to the boil

Remove from the heat and push

the slices of potato down into and across the top of the stew, dot with

a little butter and give it a final

season of sea salt and ground black

pepper Cover and place in the oven

to cook for about 1 hr 30 mins or until the meat is tender, then remove the lid and cook for a

further 10 mins until the potatoes have coloured.

3 You can serve the stew straight

away or leave it covered overnight in the fridge for the flavours to develop, then reheat Serve in deep bowls with slices of white

bread to soak up the liquid

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING 541 kcals • fat 31g • saturates 13g • carbs 26g • sugars 7g • fibre 6g • protein 36g • salt 0 43g

Recipe extracted from Donal’s website, donalskehan com, where you’ll find more of his recipes, food blogs and cooking videos

To listen to a longer chat with Donal, tune in to the Good Food podcast – listen at goodfood com/podcast, or wherever you get your podcasts

Easy weekend bakes

Spend some time in the kitchen with a ba king project from Ja ne Dunn of Ja ne’s Patisserie photographs

ELLIS PARRINDER

Bourbon biscuit cheesecake

Bourbon biscuits are utterly iconic, and they make the best cheesecake.

Using the biscuits as the base and side, then filling the middle with a silky, no-bake chocolate cheesecake filling is just delicious on top of delicious, and I cannot get enough

SERVES 12-15 PREP 14 mins plus 5-6 hrs chilling NO COOK EASY V

300g bourbon biscuits

85g unsalted butter, melted

For the cheesecake

15-20 bourbon biscuits

200g milk chocolate

500g full-fat soft cheese

75g icing sugar

1 tsp vanilla extract

300ml double cream

To decorate

150ml double cream

2 tbsp icing sugar

biscuit crumbs

chocolate curls 1

g pin

Add the melted butter and mix together Press into the base of a deep 20cm springform cake tin

2 For the cheesecake, press the whole biscuits into the biscuit base around the edge of the cake tin,

standing vertical Melt the milk

chocolate in a heatproof bowl in the

microwave in short bursts until

smooth (Or, do this over a pan of

simmering water, ensuring the bowl

doesn ’t touch the water )

3 In a large bowl, whisk the soft

cheese, icing sugar and vanilla

extract together Add the melted

milk chocolate and whisk to combine Finally, add the double

cream and whip again until

thickened (or, whip the cream separately and fold through)

Pour the filling mixture into the tin, inside the ring of biscuits, and

smooth the surface Chill for

5-6 hrs, or preferably overnight, until set

4 Once set, remove the cheesecake from the tin To decorate, whip the

cream and icing sugar together in a

large bowl Transfer to a piping bag

fitted with the piping nozzle of your

choice, then pipe dollops around

the top edge of the cheesecake

Decorate with biscuit crumbs and chocolate curls Will keep chilled for up to three days

PER SERVING 537 kcals fat 40g saturates 25g carbs 38g sugars 24g fibre 1g protein 5g salt 0 4g

Jane’s tips

• You can use other biscuits, such as custard creams, and leave out the chocolate in the cheesecake mixture

• Try swapping the milk chocolate for dark chocolate if you want a richer taste

Jane trained at Ashburton Chefs Academy and has since attracted a loyal following of over 2 million across social media. She’s baked on This Morning and James Martin’s Saturday Morning, and her first book, Jane’s Patisserie, is the fastest-selling baking book of all time Jane also regularly appears at the Good Food Show, demonstrating her quick and easy bakes @janespatisserie

Cookie dough bars, p98

Tiramisu cupcakes, p98

Cookie dough bars

When baking something cookierelated , it’s always a common joke that the cookie dough is better raw

So, I thought making a cookie dough bar would solve all of my cravings This cookie dough is gloriously full of chocolate chips and topped with a thick chocolate ganache, so it just gets better It’s an easy treat to throw together and enjoy with friends and family.

MAKES 16 PREP 25 mins plus at least 4 hrs setting NO COOK EASY V

125g unsalted butter, at room temperature

125g light brown soft sugar

397g can condensed milk

2 tsp vanilla extract

400g plain flour (see tip)

200g chocolate chips of choice

Tiramisu cupcakes

Tiramisu is a classic, world-famous dessert, and I am absolutely in love with it I wanted to have fun and experiment by merging two delicious bakes: tiramisu and cupcakes These have a brown sugar coffee base with a tiramisu soak, plus a light mascarpone coffee frosting that I just want to devour with a spoon .

MAKES 12 PREP 40 mins plus 1 hr cooling COOK 20-22 mins EASY V

2 tsp instant coffee granules

(see tip)

200g unsalted butter, at room temperature

200g light brown soft sugar

4 eggs

200g self-raising flour

1 tsp vanilla extract

For the syrup

1 tsp instant coffee granules

50g caster sugar

25ml coffee liqueur (optional, see tip)

For the frosting and decoration

1 tsp instant coffee granules

200g mascarpone

For the topping 150g milk chocolate

150g dark chocolate

150g double cream

1 Line a 23cm square baking tin with baking parchment In a bowl, mix the butter and sugar together to combine Add the condensed milk and vanilla extract, and mix again Add the flour, 1/2 tsp sea salt and the chocolate chips, and mix again Press the cookie dough into the bottom of the lined tin in an even layer

2 For the topping, tip the milk and dark chocolate and double cream into a heatproof bowl Heat in the microwave on low in 30-second bursts, stirring well between each interval until smooth (Or, do this

over a pan of simmering water, ensuring the bowl doesn ’t touch the

water ) Pour this over the cookie dough, then chill in the fridge for at least 4 hrs, or preferably overnight, until set Slice and enjoy Will keep chilled in an airtight container for up to four days

PER SERVING 471 kcals • fat 24g • saturates 14g • carbs 57g • sugars 37g • fibre 2g • protein 6g • salt 0 2g

Jane’s tips

It is recommended to heat the flour before using in a no-bake recipe to reduce the risk of salmonella. Tip the flour onto a baking tray in an even layer and bake at 200C/ 180C fan/gas 6 for 5 mins, then cool completely before using

100g icing sugar

100ml double cream

25ml coffee liqueur

cocoa powder, for dusting chocolate-coated coffee beans, to decorate (optional)

1 Heat the oven to 180C/160C fan /

gas 4 and put 12 paper baking cups on a baking tray (or use a cupcake

tin lined with regular paper cases)

Dissolve the instant coffee in 2 tsp

boiling water and leave to cool

2 In a large bowl, beat the butter and brown sugar together until light and

fluffy Add the eggs, flour, cooled

coffee and vanilla extract, and mix to combine Divide the mixture

evenly between the 12 cases and

bake for 20-22 mins, or until a

skewer inserted into a cupcake

comes out clean (to bake in an air fryer, see tip)

3 While the cupcakes are baking, make the syrup. Put the instant

coffee, caster sugar, 35ml boiling

water and the liqueur, if using, in

a bowl and stir to combine until

the coffee and sugar have dissolved

Remove the cupcakes from the oven and carefully spoon over the syrup

Leave to cool completely

4 For the frosting, dissolve the

instant coffee in 1 tsp boiling water and leave to cool Put the mascarpone in a bowl with the icing sugar and double cream, and whisk until thickened. Add the liqueur and coffee, and whisk again Transfer to a piping bag fitted with the piping nozzle of your choice, and pipe the frosting onto the cooled cupcakes

Dust lightly with cocoa powder and decorate with chocolate-coated coffee beans, if you like Will keep chilled in an airtight container for up to three days

PER SERVING 451 kcals • fat 28g • saturates 17g • carbs 44g • sugars 31g • fibre 1g • protein 5g • salt 0 3g

Jane’s tips

• Instead of instant coffee, you can use espresso from a coffee machine, if you have one.

• For alcohol-free cupcakes, simply leave out the coffee liqueur

• You can also bake the cupcakes in an air fryer at 160C for 16-20 mins

Recipes extracted from Jane’s Patisserie: Easy Favourites by Jane Dunn (£22, Ebury Press) and not retested by us

Photographs by Ellis Parrinder

hits

Impress friends with this ea sier-tha n-it-looks French-st yle menu recipes BARNEY DESMAZERY photographs HANNAH TAYLOR-EDDINGTON

Comté gougères

Filling the gougères with the optional comté crèmeux is what transforms them from a snack or drinks nibble to a starter

MAKES 20 PREP 30 mins

COOK 50 mins MORE EFFORT

100ml milk

50g butter

125g plain flour

4 eggs

150g comté, grated

For the filling (optional)

35g butter

20g plain flour

100ml whole milk

100ml double cream

200g comté, grated, plus extra finely grated comté to serve

1 Heat the oven to 220/200C fan /

gas 8 Put the milk, 100ml water and the butter in a medium pan over

a low heat and warm until the

butter has melted and the liquid is

simmering Stir in the flour and continue to cook, stirring, until the

mixture comes away cleanly from

the side of the pan Transfer to a

bowl and whisk in the eggs, one at a time, then beat in the cheese and some seasoning

2 Spoon the mixture into a piping

bag, snip off the end and pipe about 20 rounds over two baking trays lined with baking parchment Use a finger or fork dipped in water to gently press down any peaks Bake for 20 mins, or until the gougères are puffed up, deep golden and crisp Leave to cool

3 If you ’ re making the filling, melt the butter in a pan over a mediumlow heat Whisk in the flour to form a sandy paste Slowly whisk in the milk and cream, and continue to cook until the mixture thickens Stir in the cheese to melt, season, then remove from the heat and cool completely. Once cool, transfer to a second piping bag Snip off the end

4 Using a skewer, poke holes into the bottoms of the gougères that are big enough to fit the end of the piping bag Pipe in the filling, then arrange four on each plate and scatter over more grated cheese

PER GOUGÈRE 170 kcals • fat 13g • saturates 8g • carbs 6g • sugars 1g • fibre 0 3g • protein 7g • salt 0 29g

Moules marinière

A classic moules marinière is a very simple dish made with just five ingredients, so it’s a good crowd-pleaser when entertaining

SERVES 4 PREP 15 mins

COOK 10 mins EASY

2kg mussels, cleaned and debearded

25g butter

2 shallots, finely sliced

250ml dry white wine handful of flat-leaf parsley, chopped

1 Rinse the mussels under cold running water, discarding any that are cracked or open and won ’t close when tapped sharply on the side

of the sink Drain well Melt the butter in a large, deep pan that

has a lid over a medium heat and cook the shallots with a little

salt for 3-4 mins until softened

2 Turn up the heat and tip in the mussels, then pour in the wine, cover and cook for 4-5 mins, giving the pan an occasional shake until

all the mussels have opened Scatter

over the parsley and season with

a little black pepper, then turn everything over using a large serving spoon Divide the mussels between four bowls and spoon over

the cooking liquid. Serve with the cheat’ s frites and aïoli (see recipes, right) on the side GOOD TO K

tip

Cheat’s frites

• To cook in an air fryer, heat the air fryer to 200C

Put 500g frozen fries in the air-fryer basket and shake into a single layer

Driz zle over a little sunflower oil and toss to coat Cook for 10 mins, then turn over and cook for 10 mins more until crisp and golden Season with salt and serve

• To cook in the oven, driz zle 1 tbsp sunflower oil in a shallow roasting tray and heat in the oven at 220C/200C fan/gas 8

Carefully scatter 500g frozen fries over the tray and turn over to evenly coat in the hot oil Bake for 15 mins, then turn over and bake for 10-15mins more until golden Season with salt and serve

Easy aïoli

Crush 2 large garlic cloves into a paste using a pestle and mortar or the back of a knife, then mix with 100ml shop-bought mayonnaise and 1 tbsp lemon juice

Gâteau basque

Get ahead for your dinner party by preparing this dessert up to two days ahead

SERVES 8-10 PREP 30 mins plus 1 hr chilling and cooling COOK 50 mins MORE EFFORT V

250g plain flour, plus extra for dusting

½ tsp baking powder

140g cold butter, diced, plus extra softened butter for the tin

100g golden caster sugar

1 egg, beaten

1 tsp vanilla extract

For the pastry cream and filling

400ml whole milk

1 tsp vanilla extract

4 egg yolks (freeze the whites to use in another recipe), plus 1 egg, beaten, to glaze

100g golden caster sugar

40g cornflour

25g butter

100g cherry jam (optional)

1 Combine the flour, baking powder and a pinch of salt in a large bowl

Rub in the cold butter using your

fingertips until the mixture

resembles breadcrumbs Stir in the sugar, egg and vanilla, and knead together until a dough forms

Divide into two equal portions, shape into discs, wrap and chill for at least 1 hr Will keep chilled for up to 24 hours

2 To make the pastry cream, heat

the milk and vanilla in a saucepan until just simmering Whisk the egg

yolks, sugar and cornflour together in a heatproof bowl until pale and

smooth, then slowly pour in the

hot milk mixture, whisking

continuously Pour the mixture

back into the pan and cook over a medium heat for 4-5 mins, stirring

continuously until thickened

Remove from the heat and stir in

the butter until smooth Cover

with a disc of baking parchment, ensuring it’ s touching the surface

of the cream, to prevent a skin from

forming. Leave to cool.

3 Heat the oven to 180C/160C fan /

gas 4 and butter a 22cm round tart

tin Roll out one of the pastry discs on a lightly floured surface until it’ s

large enough to line the base and side of the tin, then gently press it into the tin, leaving any excess

overhanging the rim Spread the

jam over the base, if using, then beat

the cooled pastry cream until

smooth and carefully spread this

over the jam layer (or the plain

base) Roll out the second pastry disc as before, then gently lay it on top of the pastry cream, pressing the edges together to seal. Trim off the

excess pastry and use a fork to crimp the edges Brush over the

beaten egg and press a fork into the surface to create a crosshatch pattern, if you like

4 Bake for 40-45 mins, or until

the pastry is golden brown Cool

completely in the tin before

removing to a serving plate Slice and serve at room temperature

Will keep chilled for up to two days

PER SERVING (10) 362 kcals fat 17g saturates 9g carbs 47g sugars 27g fibre 1g protein 6g salt 0 53g

Refreshing summer recipes

A taste of

Ta ke your ta stebuds on a trip a round the Ea st A sia n peninsula with traditiona l dishes recipes DA-HAE WEST photographs HANNAH TAYLOR-EDDINGTON

Bibimbap

Use up your leftovers in this dish that translates as ‘mixed rice’. Switch up the veg with whatever you’ve got in the fridge

SERVES 1 PREP 20 mins COOK 10 mins EASY V

1 chestnut mushroom, finely sliced

½ courgette, halved and finely sliced

¼ carrot, cut into thick matchsticks

40g beansprouts

30g spinach

¼ tsp sesame oil, plus extra to serve

½ tsp sesame seeds, plus extra to serve

2 tbsp vegetable oil

1 egg

150g cooked sushi rice

For the sauce

2 tbsp gochujang (Korean red pepper paste)

1 tsp sesame seeds

1 tsp caster sugar

½ tsp sesame oil

1 Mix the sauce ingredients together in a small bowl along with 1 tbsp water and set aside

2 Put the sliced mushroom,

courgette, carrot and beansprouts on a heatproof plate Put a small

heatproof bowl or ramekin upside

down in the middle of a medium

lidded pan Add enough water to come halfway up the ramekin and bring to the boil Carefully put the

plate of vegetables on top of the ramekin and put a lid on the pan

Steam the vegetables for 3 mins

3 Meanwhile, put the spinach in a bowl and pour boiling water over

the top Stir to wilt the leaves, then drain and rinse under cold water.

Squeeze any excess water from the spinach, then mix in a bowl with the

sesame oil, a pinch of salt and the

sesame seeds Set aside

4 Heat the vegetable oil in a frying pan over a high heat Crack in the egg and fry to your liking

5

he fried egg, then use tongs to add

the steamed veg

Kimchi jjigae

Make this spicy, warming dish using pork belly and mature kimchi for maximum flavour

SERVES 2 PREP 20 mins

COOK 25 mins EASY

400g mature kimchi

1 tbsp vegetable oil

¼ small onion, finely sliced

200g pork belly, finely sliced

1½ tsp gochugaru (Korean red pepper flakes)

1 tsp caster sugar

150g firm tofu, drained

2 spring onions, cut into thin strips or julienne

her 2 mins.

Pour in 800ml water and the reserved kimchi brine, then bring to the boil Simmer, uncovered, over a high heat for 15 mins

2 Slice the tofu into 5cm squares that are about 1cm thick, then arrange these over the kimchi jjigae

Cover the pan with a lid and cook

for 3-4 mins, or until the tofu is heated through Scatter over the spring onions and serve.

PER SERVING 452 kcals • fat 31g • saturates 9g • carbs 10g •

Da-Hae West is a Korean cookery teacher and author of Eat Korean She has a wealth of experience promoting Korean food, closely working with the Korean Cultural Centre and Korean Tourism Organisation, as well as using her expertise on TV productions, including Gizzi Erskine’s Seoul Food and John Torode’s Korean Food Tour @dahaewest

Kimbap

Adapt these rice rolls with almost any ingredient you like – we’ve used seafood sticks and hot dogs, but spicy pork or tuna mayo work well , too

SERVES 4 PREP 45 mins

COOK 10 mins EASY

2 tsp vegetable oil

1 carrot, cut into thin matchsticks

2 eggs

100g danmuji (Korean pickled daikon), or use gherkins or cucumber

60g seafood sticks, sliced into thin lengths

2 hot dogs, sliced lengthwise into quarters

6 gim or nori seaweed sheets

For the spinach

100g baby spinach

1 tsp sesame oil, plus extra for brushing

½ tsp sesame seeds, plus extra for sprinkling

For the rice

500g cooked sushi rice

1½ tsp sesame oil

2 tsp sesame seeds

1 First, prepare the spinach. Put the

spinach in a heatproof bowl and pour over boiling water from the kettle, pushing the leaves under the

water using a spoon to make sure

they all wilt Drain, then rinse

under cold running

water and squeeze out

any excess liquid Return

the spinach to the bowl and mix

in the sesame oil, a pinch of salt and the sesame seeds Set aside

2 Heat half the vegetable oil in a frying pan over a medium heat and fry the carrots for 2 mins until slightly softened Remove to a plate and set aside.

3 Wipe the pan clean and heat the remaining oil over a high heat

Crack the eggs into a bowl and lightly whisk, then pour into the pan and swirl the pan to coat the base

Cook briefly until just set, then transfer the omelette to a chopping board and slice into strips, about 1/2cm thick Put all the filling ingredients – the danmuji, seafood

sticks, hot dogs, carrots, sliced

omelette and spinach – on the same

tray Mix all the ingredients for the

rice with 1/2 tsp salt in a large bowl

4 Lay a seaweed sheet shiny-side

down on a board and spread a

quarter of the rice over three-

quarters of the sheet in an even

layer, leaving the top quarter of the

sheet bare Cut another seaweed

sheet in half and lay this across the

middle of the rice (This will form

the base layer for all the fillings )

Arrange a few pinches of each of

the fillings across the length of that

seaweed sheet Lift the bottom of

the larger seaweed sheet up and

over the fillings, then tightly roll up, tucking everything in as you go

At the end of the sheet, add a few

grains of rice across the top to act

as a glue to seal Lightly brush

with sesame oil and sprinkle with

sesame seeds, then repeat to make

the remaining rolls

5 Slice into 1cm-thick circles using

a sharp knife – if the knife starts to

stick, wipe it with a piece of kitchen

paper and sesame oil to create neat

slices Trim the edges to neaten

PER SERVING

Raise a glass

Make a citrussy rum cocktail and check out our favourite bottles to add to your shopping list this month recipe SAMUEL GOLDSMITH photograph CHELSEA BLOXSOME

Between the sheets

Here’s a variation on the classic sidecar cocktail , with tropical notes from the addition of rum . Flame the orange peel for an extra-special touch

SERVES 1 PREP 5 mins EASY

25ml white rum

25ml cognac

25ml triple sec

1 tsp lemon juice ice orange peel, to garnish

b e e r fro m th e S t Au s te ll

b rewe r with th e s am e c ri s p, p in e ap p l e/citru s f l avo ur

£ 1.75 p e r 50 0 ml b ot tle,

This is a fabulous aperitif but if you prefer a longer drink, add some ginger beer

Cook the books

Cosy veggie pot pie, p121

Out & about

Do a chocolate masterclass, p119

Next level Beef hotpot, p114

L E A R N S O M E T H I N G

W hat is masa la?

Directly tra nslated, ma sa la mea ns spice m i x , but it is so much more It tel ls a stor y, shaped by geog raphy, loca l ing red ients, a nd the d ish its being used in I’ve ma r vel led at the d iversit y of ma sa la s across the Ind ia n subcontinent , where even neig hbou r ing households have their u n ique blends

A ma sa la ca n va r y depend ing on what ’s cook ing T he spices for a fish cu r r y – of ten feat u r ing fenug reek , must a rd seeds, a nd t u r mer ic – a re worlds apa r t f rom those used for robust mut ton d ishes, wh ich m ig ht include cu m in a nd cloves. Even w ith goat a nd beef, the blends d i ffer ba sed on the r ich ness a nd depth you’re a im ing to ach ieve.

A lso, each reg ion’s cook ing st yle a nd loca l spices shape the ma sa la s,

ma k ing it possible to identi f y their

or ig in just by t a sti ng them. In souther n Ind ia , ma sa la s of ten

involve da rker, roa sted spices,

g iv ing them a deeply ea r thy profi le wh ich is a contra st aga inst the lig hter, more f rag ra nt blends of

Luck now or the v ibra nt , pu nchy

ma sa la s of West Benga l

Ma sa la isn’t limited to d r y spice

blends, either In some a rea s, whole

spices a re soa ked a nd g rou nd into pa stes, creating a f resh a nd intense

ba se for cu r r ies a nd ma r inades

T hese pa stes of ten use ing red ients

li ke ga rlic, g inger a nd ch i l lies

a longside the spices, add ing

a nother layer of complex it y

Ma sa la s a re deeply persona l.

T hey reflect the cook ’s ha nd,

fa m i ly trad itions, a nd even the shopkeeper who blends the spices

No t wo ma sa la s a re ever a li ke.

Even ga ra m ma sa la is versati le –some recipes ca ll for it ea rly in the cook ing a nd others, a spr in k ling at the end to preser ve its a roma

Tips f or c rea t i ng you r own ma sa l a

• St a r t w it h whole spices

Ing red ients li ke cu m in, cor ia nder, ca rda mom, a nd cin na mon a re excel lent fou ndations

• Toa st for dept h Lig htly roa sting spices relea ses their oi ls a nd en ha nces flavou r

Aktar Islam is the first chef to earn two Michelin stars for Indian cuisine outside London with his flagship restaurant, Opheem Aktar is known for innovating the classics, appearing on The Great British Menu and MasterChef: The Professionals. He also owns meal delivery service Aktar At Home @aktarislam @opheemrestaurant @aktarathome

• Incor porat e reg iona l in fluences

T hin k of the reg ion you’re inspired by a nd select spices accord ing ly

• St ore properly Keep you r blends in a ir tig ht cont a iners, away f rom lig ht a nd heat , to preser ve their potency

W H O L E V S G R O U N D S P I C E S

Both whole and powdered spices have their place Personally, I tend to work with whole spices, roasting and grinding them to unlock their full flavour. This process adds a depth and freshness that’s hard to beat However, certain staples like turmeric and chili powders are always on hand in my pantry. While we often make our own chilli powders from dried chillies, I find it practical to keep a variety of ready-made ones, as well as turmeric powder, which we seldom grind ourselves. Ultimately, it depends on the recipe, sometimes a mix of both works best

Sha rpen your India n cooker y skills w ith A kta r Isla m, chef patron at Birmingha m ’ s on ly t wo-Michelin-sta rred restaura nt Opheem

icro skills

R O A

S T I

N G S P I C E S

A lot of recipes say to toa st whole

spices in a d r y hot pa n T houg h this is a n ea sy way to brow n them, there is more cha nce the spices w i l l bu r n a nd cook u neven ly, a nd when they bu r n they t a ste bit ter a nd acr id Instead, I li ke to scat ter them on a tray a nd roa st them at 115C wh ich is the per fect temperat u re for them to relea se their nat u ra l oi ls a nd become more

f rag ra nt w ithout bu r n i ng Don’t forget that g r ind ing spices (especia l ly in a n electr ic

g r inder) w i l l a lso cause heat throug h f r iction that wa kes up their flavou r, too

A l l about t he base

T he tr io of on ion,

ga rlic a nd g inger is the backbone of Ind ia n cook ing , but how you prepa re them depends on the d ish Ginger a nd ga rlic pa stes a re versati le a nd time-sav ing for ever yday cook ing I keep both sepa rately a nd combined in a 60:4 0 g inger-to -ga rlic ratio For on ions, I avoid pa stes. R aw onion pa ste lack s the depth that ca ra melised on ions br ing – those golden edges a re cr ucia l for flavou r W hether d iced, sliced, or pu réed a f ter ca ra melising , the prep shapes the d ish’s fi na l t a ste a nd tex t u re

Ghee wh iz

Made by heating but ter to sepa rate

the m i l k solids, g hee delivers r ich,

nut t y notes when the solids brow n

slig htly Use it a s a cook ing ba se, in

ma r inades, a nd even to d ress g r i l led

d ishes for added depth By cu lt u r ing

but ter w ith yog u r t or in f using g hee

w ith a romatics li ke black cu m in or

ca ra melised on ions, it becomes a tool to create layers of flavou r

W hether d r i zzled over pi la fs or

br ushed onto roa sted veget ables,

g hee is essentia l for elevating

Ind ia n d ishes to the nex t level.

T H E O N E

…dish you cook at home better than anyone else?

Jerk chicken, f rom a recipe my

Baja n child hood f riend a nd I

per fected together Based on a

traditiona l recipe, it ’s a romatic w ith pimento, scotch bonnet,

a nd thy me The sweetness

comes f rom basting w ith

ora nge juice, creating a

ba la nce of bold, smok y, a nd citr ussy flavours.

…mistake home cooks often make?

Not clea ning as they go

Keeping your space tidy while prepping a nd cook ing ma kes the process more enjoyable

a nd less stressf ul It ’s a simple

habit that eliminates a daunting pile of mess at the end, turning cook ing into a more rewa rding ex perience

…piece of kitchen kit you couldn’t cook without?

A good set of k nives. Sha r p, well-ma inta ined k nives ma ke

a ll the difference Before putting them away, I a lways clea n them a nd g ive a few strokes on the steel, ensuring they ’re ready to slice effor tlessly nex t time

…dish you judge a restaurant on?

I judge a restaura nt by its bread It must be homemade, not reheated, boug ht-in loaves Bread reflects the chef ’s ca re a nd creativ it y Dining out should showcase food made w ith love, labour, a nd soul, not mass-produced convenience

It ’s about ex periencing something tr uly cra f ted, not just ser ved

…dessert you can’t not order?

Bread a nd butter pudding You don’t see it as of ten these days, but it ’s timeless Especia lly this time of yea r, it ’s the ultimate comfor t – rich, wa rming , a nd nosta lg ic For me, it ’s one of the best desser ts you ca n enjoy

…sustainable British ingredient we should be eating more of?

Wild venison I cook it t wo ways in my restaura nt on the sa me dish; I ba rbecue the loin a nd ser ve it ra re a nd I bra ise the haunch a nd shred the meat, then roll it into a ba ll a nd cr umb it

B E E F H O T P O T

Try our comforting twist on the traditional one-pot meat stew to warm up those chilly evenings recipe BARNEY DESMAZERY photograph LIAM DESBOIS

This beef hotpot takes the classic recipe to the next level with red wine marinated melt-in-the-mouth beef shin, stewed swede and carrots, and thinly sliced potatoes crisped to perfection Where other hotpots can lack in flavour, this is based around a rich, hearty stew that would work on its own but is then adorned with an integrated side dish.

SERVES 4 PREP 30 mins plus at least

2 hrs marinating COOK 2 hrs 30 mins

MORE EFFORT

1kg beef shin, cut into large chunks (about 4-5cm)

300ml red wine

2 tbsp vegetable oil

1 tbsp butter

2 onions, sliced

2 garlic cloves, chopped

4 carrots, cut into chunks

1 small swede (optional), peeled and cut into chunks

1 tbsp plain flour

1 tbsp tomato purée

500ml beef stock

bouquet garni (3 bay leaf, thyme and parsley stalks, tied together)

For the topping

1kg medium potatoes, thinly sliced to the thickness of a £1 coin

large sprig of thyme, leaves picked 75g butter, melted thyme leaves, to serve (optional)

1 Tip the beef into a dish, season and pour over the wine Cover and marinate in the fridge for at least

2 hrs, or overnight if possible Once marinated, remove the beef and pat it dry Reserve the wine for later

2 Heat the oven to 170C/150C fan /

gas 3 Put a large ovenproof frying

pan or flameproof casserole dish

over high heat and add half the oil

Brown the beef in batches, ensuring each piece has a good crust Remove

the browned beef and set aside

Pour in the rest of the oil and add the butter to the pan Fry the sliced

onions for 4-5 mins until lightly

browned, then add the garlic and cook for 2 mins more Add the

carrots and swede, and cook for

a further 2 mins

3 Stir in the flour, cooking it for

about 2 mins until it forms a sandy

paste, then stir in the tomato purée and cook for 3 mins more Gradually

pour in the reserved red wine, stirring constantly until smooth

Add the beef stock and bouquet

garni, then bring everything to a boil Cover the casserole and

bake for 1 hr 30 mins before giving

everything a good stir

4 While the stew is cooking tip the potatoes into a bowl and massage in a good pinch of salt then toss in

the thyme leaves and butter and set aside until needed

5 When the stew has cooked for 1 hr

judge how much space the potatoes will have in the pan or dish They need to come to the top to cook properly. If you think they ’ll sit

halfway down, tip the stew into a shallower dish, then lay the the potatoes over so they are better

exposed to the heat Arrange in tight concentric circles and drizzle with any butter left in the bowl

6 Turn the oven up to 200C/180C fan /gas 6 Put the hotpot back in the oven and cook for a further 1 hr until

the potatoes are crisp at the edges and cooked through Turn on the grill, if your oven has one,

to finish crisping the potatoes

Leave to stand for 5-10 mins,

then serve the hotpot with thyme

leaves scattered over and buttered greens on the side, if you like

GOOD TO KNOW fibre vit c iron 3 of 5-a-day PER SERVING 883 kcals • fat 37g • saturates 16g • carbs 63g • sugars 13g • fibre 10g • protein 54g • salt 0.79g

Discover the I berian Peninsula

Highlights of Andalucia

Eight days/seven nights rom £1199pp* using code GF100 May to November 2025

On an unforgettable holiday, you’ll discover this vibrant region of Spain while staying in the authentically Andalucían town of Loja Surrounded by dramatic mountains and green valleys, it is known as Andalucía’s heart and is the perfect base for day-trips to explore Seville, Córdoba and Granada, three of southern Spain’s most remarkable cities

Enjoy the whitewashed plazas and narrow, winding streets of

Loja, and explore the medieval architecture of Granada, soaking up the atmosphere of the real Spain

You’ll also have plenty of free time to relax, sample local delicacies or enjoy more of what interests you with recommendations from your tour guide.

Holidays include flights, accommodation, transfers and expert-led guided tours.

Estoril & Lisbon Coast

Eight days/seven nights from £1109pp* using code GF100 March to September 2025

Embark on the ideal combination of beach holiday and city break on this guided group tour to the coastal towns outside of Lisbon

Stay in the lovely resort towns of Cascais or Estoril, each located just half an hour away from the city

From there, take a guided day-trip to Lisbon, where you’ll learn about Portugal’s remarkable maritime history at the Belem Tower and Monument to the Discoveries

You’ll also enjoy excursions to the magical Sintra Castle; the medieval, cobblestone towns of Óbidos and Alcobaça; and the traditional fishing village of Nazaré

There will be plenty of free time to discover the Portuguese capital at your own pace; go shopping, explore the colourful streets of Alfama or try the famous pastel de nata

Holidays include flights, accommodation, transfers and expert-led guided tours

5 O F T H E B E S T

F R Y I N G P A N S

Best n o n-st i c k

Ninja Foodi Zerostick 28cm frying pan

This is a serious pan with a generous size and depth, and its polished stainless steel exterior, sturdy riveted handle and manageable weight give it a professional feel It retains heat ver y well, so much so that we had to lower the hob flame to stop our dishes from overcooking – making it energy efficient, too Despite being non-stick, it ’s also metal-utensil safe, dishwasher-safe, scratch-resistant and oven-safe up to 260°C

Available from Ninja (£54.99)

Best m u l t if u n c t i o n a l

Our Place Always Pan 2 .0

Made popular by Instagram, this fr ying pan is as attractive as it is versatile It has a handled steamer basket, which can also be used as a colander, and its domed lid is designed to lock in steam when needed (or release it when you don’t). It ’s impressively lightweight, too, and our pancake mixture spread further than others on test – aided by the smooth non-stick coating.

Available from Our Place (£130)

Best bu d get

Stellar Rocktanium 20cm non-stick frying pan

Delivering more than we expected for the price, this fr ying pan has a speckled, slightly textured non-stick coating and is relatively lightweight We found it wasn’t the fastest to heat up on test, and it was fairly slow to respond to changes in temperature – making it better suited to one -temperature cooking Its non-stick surface worked well, though, and we achieved even browning when making an omelette and pancakes

Available from Harts of Stur (£17.9

Best h ybr i d

HexClad Hybrid 20cm pan

This pan is built with HexClad’s signature hybrid technology, merging stainless steel and non-stick, although the need to season it – albeit not ever y time – brings us into cast iron territor y It ’s sturdy and cooks well, though should only be heated at low to medium temperatures. This also means it takes a while to heat up On the plus side, we found the handle stayed cool throughout the testing

Available from HexClad (£129)

Best sta i n l ess st ee l

Le Creuset signature stainless steel pans

If you’re looking for an alternative to non-stick cook ware, stainless steel offers durability and excellent heat retention. Le Creuset offers a range of sizes, all with cur ved sides and slim handles The 28cm one we tested was the quickest to caramelise onions, producing rich, stick y results in just 35 minutes on a low heat They ’re expensive, but as with most Le Creuset products, they ’re designed to last a lifetime Available from Le Creuset (from £139)

HOW WE CONDUCT OUR REVIEWS

We test and research a range of products in each category to ensure every budget is represented P roducts must meet criteria to be shortlisted , including nationwide availability through an online retailer Shortlists for testing always include a minimum of 10 products Test matrices have specified testing criteria, including sustainability, energy usage and packaging

2-7 April, 7-12 and 11-16 May, 24-29 September and 28 September-3 October 2025

Italy is known and loved worldwide for the quality of its food and wine Puglia, a real gem of south-east Italy, stands out even in a country with such a strong culinary reputation

This exciting six-day tour will take you to some of the best spots in Puglia to eat and drink, with trips to historic bakeries, olive farms and masserie –traditional stone farmhouses –surrounded by enchanting vineyards

You’ll enjoy a range of memorable experiences, like dining at local restaurants, cooking and pastamaking classes, and olive-oil-tasting

You’ll visit the UNESCO World Heritage Site of Sassi di Matera, with

its ancient cave dwellings and rock churches, and Alberobello, where you’ll see the iconic trulli – houses made of limestone boulders with pyramid roofs – as well as many other amazing sites (See the website below for more information.)

Throughout the trip, you’ll stay in comfortable hotels and B&Bs that allow you to fully immerse yourself in Apulian culture You will stay in a cave hotel in Matera, your own traditional trullo in Alberobello, and in beautiful Bari, you’ll be well placed to explore the city’s charming old town, including the church of St Nicholas

Day 1 Arrive in Bari Day 2 Sassi di Matera

Day 3 Alberobello, Altamura Day 4 Locorotondo, Bari and Ostuni Day 5 Bari Day 6 Departure

What’s included

An Italian cookery masterclass and dinner

A bakery tour and bread-tasting in Altamura

Vineyard tour and wine-tasting in Locorotondo

Olive oil-tasting and olive farm visit near Ostuni

A bike tour of Bari, including a pasta-making class

Two nights in an atmospheric cave hotel in Matera

One night in a traditional trullo hotel in Alberobello

Two nights’ accommodation in Bari

A bottle of local wine exclusively for our readers

Breakfast each day

All transfers in Italy

Return flights

The services of a bilingual guide throughout your trip

G E T O U T A N D A B O U T

L

ea rn the cra f t of ma king chocolate or pasta a nd ta ke a stroll a mong the snowdrops in Cumbria

compiled by RACHEL GUNTER

Birmingham Lunar New Year celebrations 2025

1-2 February

Celebrate the lunar new year in the heart of Birmingham’s Chinatown

Be treated to traditional Chinese performances, live music and dances, food stalls and a fireworks display

Where: Birmingham Hippodrome

Tickets: Free, birminghamhippodrome com/calendar/chinese-new-year-2025

Eataly cooking school

All year round

Get hands-on with the best of Italian cuisine in one of Eataly’s year-round

cooking classes Choose from a range of skills – there’s classic pasta, pizza, kids’ baking and pasta-making, plus special themed classes

Where: Bishopsgate, London

Tickets: All classes available to book at: eataly co uk/cooking-school

York’s Chocolate Story tours and masterclasses

All year round

Enjoy delicious chocolaty treats on a guided tour of one of York’s top attractions, or if you want to get creative, take part in one of their chocolate-making masterclasses

Where: York’s Chocolate Story, York Tickets: All options available to book at: yorkschocolatestor y com

Snowdrop Weekends at Acorn Bank

1 February-16 March

Take a trip to these walled gardens in Cumbria (a National Trust site) over the half-term break You’ll be able to see

the beautiful snowdrop displays in full bloom at this time of year

Where: Penrith, Cumbria

Tickets: Adult £9, children £4 50 (free for National Trust members) For details, go to: nationaltrust org uk/visit/ lake-district/acorn-bank

Secret Food Tours: Edinburgh

All year round

Enjoy traditional Scottish fare including authentic haggis, award-winning Lowland single malt whisky, treats, desserts, and cheeses while taking in this picturesque city You can find other Secret Food Tours all over the world on their website (below)

Where: Edinburgh city centre

Tickets: Adult £89, children £79, secretfoodtours com/edinburgh/ food-tours-edinburgh

Make your own sweet treats at York’s Chocolate Story

B O O K S for C O O K S B O O K S for C O O K S

Our resident rev iewer Fiona Forma n ma kes a hea r t y veg pie from Pass the Plate by Ca rolina Gelen a nd casts her eye over more new titles photograph HAARALA HAMILTON

Despite w inning a Ja m ie

Oliver cook ing contest at 16 in Tra nsylva n ia , Roma n ia , where she g rew up, Ca rolina wa s d iscou raged f rom

pursu ing a ca reer in food In

her new book , she ex pla ins, “Grow ing up in a n Ea ster n Eu ropea n home a f ter you r pa rents su ffered th roug h com mu n ism, d ict ators a nd

pover t y, you’re t aug ht the way to escape that cycle is to go to u n iversit y a nd get a wh ite col la r job… you’re encou raged to become a doctor, a law yer, a n eng ineer or a computer prog ra m mer to ma ke you r fa m i ly proud ” Ca rolina d id just that , a nd st ud ied computer science at u n iversit y, but hated it , so a f ter a su m mer job in the US, she made the huge decision to em ig rate there a nd work in rest au ra nts

She then st a r ted posting her food on Inst ag ra m, got noticed by the New York Times a nd Food52 , a nd beca me a contr ibutor for both, a l l by the age of 25 She believes food u n i fies people a nd com mu n ities, “ Even thoug h my pa rents don’t spea k Eng lish, they u nderst a nd the la ng uage of food, thus suppor ting the concept that food is a u n iversa l la ng uage, tra nscend ing cu lt u res. ”

In the book , you’l l fi nd a u n ique blend of US a nd

Ea ster n Eu ropea n d ishes – sweet a nd spicy w ings a nd br ie mac a nd cheese ( hel lo!), a longside but ter nood les w ith melting on ions a nd cabbage, a nd Hu nga r ia n pepper stew T he recipes a re exactly the k ind of food I li ke to cook – bold, colou r f u l a nd ea sy

Ca rolina stresses, “cook ing shou ld be a n enjoyable ex per ience, not some stressf u l t a sk you a lways post pone” ,

a nd w ith that in mind, a l l the recipes in her book a re ea sy to ach ieve, w ith no ha rd-to -fi nd ing red ients. A s I’m w r iting this, it ’s a rou nd t wo deg rees outside, so I decided to ma ke Ca rolina’s veg g ie pot pie I’m a lways look ing for veg g ie d ishes my t wo you ng ch i ld ren w i l l act ua l ly eat a nd enjoy, a nd this one pa ssed the test! A s wel l a s being simple to ma ke, it ’s g reat for using up old veg – a nd there’s someth ing rea l ly satisf y ing about cut ting out pa str y rou nds It wa s delicious – the per fect com for ting stew for a cold even ing I hope you enjoy it a s much a s we d id

Bet ter than Nonna by Da n i lo

Cor t el l in i (£25, Meze P ubl ish ing )

Elevate you r Ita lia n cook ing w ith this new book f rom

MasterChef: T he P rofessionals

fi na list Da n i lo

Cor tel lini He sha res moder n t a kes on d ishes, f rom cla ssics li ke

ca rbona ra a nd tira misu w ith ha zlenuts a nd sa lted ca ra mel, to w i ld ga rlic, r icot t a a nd lemon r isot to, a nd a chapter of ‘ Non na’s u ntouchables’ ded icated to d ishes f rom h is ch i ld hood that wou ld ma ke Non na proud Plus, ma ster the ba sics w ith g u ides to ma k ing pa st a a nd r isot to

Quick P rep, Slow Cook by Cha rlot t e P i ke (£16.99, Oct opus

P ubl ish ing )

My slow cooker is my most-used gadget in w inter, but I fi nd I ma ke the sa me old d ishes w ith it If you’re in the sa me boat , this new book f rom tra ined chef a nd food w r iter Cha rlot te Pi ke w i l l g ive you lots of inspiration A l l the d ishes t a ke just 10 minutes to prep, w ith wa r m ing veg g ie stews, bra ised meat , pa st a d ishes, a whole chapter of cu r r ies, a nd hea r t y pudd ings.

Cosy veggie pot pie

SERVES 6-8 PREP 30 mins COOK 50 mins MORE EFFORT V

For the filling

4 tbsp extra-virgin olive oil

1 medium brown onion, chopped

3 celery sticks, chopped

3 medium carrots, chopped

1 medium red pepper, chopped

2 tbsp fresh rosemary, chopped

4 garlic cloves, chopped

11/2 tsp sweet paprika

1/2 tsp ground cumin

1/4 tsp cayenne pepper

2 x 400g cans brown lentils, drained and rinsed

2 tbsp cornflour

250ml full-fat milk or unsweetened non-dairy milk

4 tbsp fresh parsley, chopped, plus extra to serve

For the pastry

1 egg or 1 tbsp unsweetened non-dairy milk, for brushing plain flour, for dusting

1/2 x 500g puff pastry block, thawed overnight in the fridge if frozen

1 Heat the oven to 200C/190C fan / gas 6 In a large flameproof casserole dish or heavy-based pot, heat the oil over a medium heat

Add the onion and a big pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, 4-5 mins Add the celery and carrots and cook, stirring, until the carrots are softened slightly, 6-8 mins Add the red pepper and rosemary and cook, stirring, until the pepper is softened, 3-4 mins Add the garlic, paprika, cumin and cayenne and cook, stirring frequently, until

fragrant, 1-2 mins Stir in the lentils

2 Add the cornflour and use a wooden spoon to toss and coat the

vegetables. Stirring constantly, add 250ml water, followed by the milk

Cook, stirring occasionally, until

visibly thickened, 4-5 mins. Remove

from the heat and stir in the parsley

Taste and adjust the salt as needed

3 Carefully transfer the mixture to a

23-25 5cm cast-iron frying pan or a

deep casserole dish

4 To prepare the pastry, in a small

bowl, whisk together the egg and

1 tbsp water to make an egg wash

If using non-dairy milk, simply add

it to a small bowl.

5 Dust a work surface with flour

Working quickly to keep the pastry

cold, roll it out into a sheet 5mm

thick Use a glass or round biscuit

cutter to cut out as many rounds as

you can in the dough Place the

dough rounds in an even layer on

top of the vegetable filling, avoiding

overlap as much as you can (a little

is okay) Lightly brush the pastry

rounds with the egg wash or non-dairy milk

6 Bake until the pastry is puffed

up, golden and firm, about 25 mins

Cool for 5 mins before serving

7 Divide the pot pie among plates

or bowls, top with more fresh

parsley and serve

GOOD TO KNOW fibre • vit c • 2 of 5-a-day

PER SERVING (8) 301 kcals • fat 16g • saturates 6g • carbs 27g • sugars 6g • fibre 6g • protein 9g • salt 0.4g

Carolina’s tip

This recipe uses celery, carrots and peppers, but you can make this pie out of any veg looking rough or going mushy in your kitchen Broccoli stalks, half a cabbage, dry cauliflower florets and old courgettes are all good

Recipe extracted from Pass the Plate by Carolina Gelen (£27, Ebury) and not retested by us Photographs by Nico Schinco.

Exploring Europe ’ s water w

Unforgettable journeys on iconic river cruises

Riviera Travel’s award-winning river cruises include everything you need for an exceptional experience.

Cruise Europe’s most beautiful waterways aboard the finest ships, featuring superb dining on board and spacious suites and cabins – many with a French balcony for unrivalled views Choose from over 40 fascinating river cruises that take you to many iconic European highlights as well as lesser-known gems.

Fully escorted price includes

O Beautifully appointed suites or cabins with hotel-style beds and river views

O Return flights from a choice of regional airports or Eurostar from London St Pancras**

O Return rail connections on selected dates/cruises from over 50 regional stations**

O Full board on the ship throughout including welcome cocktails and the Chef’s or Captain’s Dinner

O Extensive and fully inclusive touring programmes

O Complimentary tea and coffee

O Free onboard WiFi (connection speeds may vary)

O The services of our experienced cruise director and concierge

O Departures available exclusively for solo travellers

Available cruises

The Blue Danube

8 days - from only £1,599pp

Budapest to the Black Sea 15 days - from only £3,799pp

Cruise the Heart of Europe

The Seine, Paris & Normandy

Paris, Normandy & Historical Treasure of the Seine

Burgundy, The River Rhone & Provence

Lyon, Provencal Rhone & the Camargue

Medieval Germany

15 days - from only £3,349pp

8 days - from only £1,749pp

11 days - from only £2,649pp

8 days - from only £1,699pp

11 days - from only £2,849pp

8 days - from only £2,299pp Cologne, the Rhine & Medieval Germany 11 days – from only £2,949pp

Amsterdam, Kinderdijk & the Dutch Bulbfields 5 days - from only £1,149pp

Bruges, Medieval Flanders, Amsterdam & the Dutch Bulbfields

Rhine and Moselle

8 days - from only £1,999pp

8 days – from only £1,999pp

The Moselle, Luxembourg & the Majestic Rhine 11 days - from only £2,949pp

Rhine, Strasbourg & Heidelberg

Rhine Cruise to Switzerland

The Douro, Porto & Salamanca

Discovery cruises

Paris & Seine Discovery

8 days - from only £1,899pp

8 days - from only £1,799pp

8 days - from only £1,899pp

4 days – from only £999pp

Rhine Gorge & Cologne Discovery 4 days - from only £999pp

Also included with your cruise is a free superior drinks package

Lunch: Enjoy unlimited drinks from a choice of house wine, draught beer and a selection of soft drinks, juices and non-alcoholic beverages. 6pm to midnight: Enjoy the above, plus unlimited house spirits and mixers, martini and sherry pre-dinner, and port and brandy after dinner

The Blue Danube – Vienna, Budapest & Salzburg

Eight days/seven nights from £1,599pp* April 2025-October 2026

Unwind and enjoy an escorted tour to imperial Budapest, the Pearl of the Danube See Bratislava, Esztergom, Melk, Salzburg and unforgettable Vienna along the course of Eastern Europe’s mightiest river

9 included experiences

O Seven guided tours including the neoclassical Esztergom Basilica, Bratislava, historic

Dürnstein, remarkable Melk

Abbey, baroque Linz or Salzburg, Vienna and captivating Budapest

O Live classical quartet recital and Hungarian folklore show on board

Personalise your trip

Visit the Spanish Riding School in Vienna and tour behind the scenes (from €16 per person)

The Douro, Porto & Salamanca

Eight days/seven nights from £1,899pp*

April 2025-November 2026

Discover some of the Douro Valley and Iberia’s most charming villages, age-old traditions and wonderful cuisine as you cruise through port wine territory, where lush hillsides have given way to a patterned landscape of terraced vineyards

Further inland away from the lush Atlantic coast, the warmer climate creates a Mediterranean landscape of olive groves and ochre hillsides

8 included experiences

O Four visits including Mateus Palace Gardens, Castelo Rodrigo, Lamego and a typical quinta with wine-tasting

O Guided tour, lunch and flamenco show in Salamanca

O Dinner at Quinta da Pacheca with a selection of their wines

O Traditional Portuguese folk music show

O Guided tour of charming Porto and visit to a port wine cellar

Burgundy, The River Rhône & Provence

Eight days/seven nights from £1,699pp*

April 2025-October 2026

From the lush green vineyards of Burgundy to the sun-kissed hills of Provence and the wild ruggedness of the Ardèche gorges to the medieval allure of Avignon – this is a truly enthralling cruise. Sample delicious local wines with a wine-tasting in Burgundy’s wine capital, Beaune, marvel at the amazing Pont du Gard aqueduct and the Roman amphitheatre in Arles and take a guided tour

around the highlights of Lyon, including renaissance buildings

8 included experiences

O Five guided tours including glorious Lyon, charming Beaune with wine-tasting, historic Vienne, splendid Arles and Avignon

O Three visits including the magnificent Ardèche Gorges, the remarkable Pont du Gard and beautiful Tournon

G O O D F O R

Y O U A N D

T H E P L A N E T

Mallika Basu is a food writer, commentator and author of two cookbooks Miss Masala: Real Indian Cooking for Busy Living and Masala: Indian Cooking for Modern Living She writes an award-nominated newsletter called In Good Taste on food, people and planet, and has a sustainable food qualification from University of Cambridge Institute for Sustainability Leadership

W hy you should get over your

‘ bea ns hesita ncy ’ to improve your

diet , nav igate the cost-of-liv ing

crisis a nd fight climate cha nge

words MALLIKA BASU

Dr ied b ea n s, p ea s, a nd lent i l s don’t

a lw ay s g r a b t he sp ot l ig ht , but t hey ’re

t r ue sup er st a r s for ou r hea lt h , t he

pla net a nd ou r w a l let s

T hey ’re so i mp or t a nt for t he env i ron ment

a nd su st a i n a ble d iet s t h at t he Un ited Nat ion s

decreed 10 Febr u a r y World P u l ses Day to celebr at e t hem T he U N defi nes pu l ses a s t he

d r ied ed ible seed s of leg u m i nou s pla nt s

( leg u mes) g row n pr i m a r i ly for hu m a n

con su mpt ion such a s lent i l s, b ea n s a nd d r ied

p ea s T h i s excludes f resh veget a bles l i ke

g reen p ea s a nd b ea n s, crops c u lt iv ated for oi l

ex t r ac t ion (e g soy b ea n a nd g rou nd nut s) or

for a g r ic u lt u r a l u se (such a s clover a nd

a l f a l f a). C on f u si ng ly, t he ter m s pu l ses a nd

b ea n s c a n of ten b e u sed i nterch a ngea bly

T hese l it t le seed s pack a m ig ht y pu nch

T hey ’re a r ich sou rce of t he pla nt-ba sed

protei n we need to con su me to reduce ou r

rel ia nce on meat P u l ses h ave t he p otent ia l

to cont r ibute to c a rb on sequest r at ion , w here

c a rb on d iox ide i s t a ken out of t he a i r a nd

t r app ed i n soi l T hey i mprove t he qu a l it y

a nd fer t i l it y of soi l by t a k i ng n it rogen f rom

t he a i r a nd fi x i ng it i nto t he g rou nd . T h i s i s

of i m men se env i ron ment a l b enefit reduci ng

t he c u r rent dep endence of g loba l f a r m i ng

s y stem s on s y nt het ic n it rogen fer t i l i ser s t h at

a re rel ia nt on fossi l f uel s T hese c au se g r ave

d a m a ge to t he env i ron ment a nd n at u r e,

deplet i ng soi l over t i me.

Not on ly t h at , but pu l ses a re a l so h a r dy

crops t h at a re sel f-fer t i l i si ng a nd d roug ht-

resi st a nt w it h long storec upb oa r d l i fe. T hey

u se w ater efficient ly to g row – lent i l s need less

t h a n one tent h of w ater p er k i log r a m t h a n

b eef by t he U N ’s est i m at ion s . Pla nted

a long side ot her crops ( i ntercropp ed ), pu l ses

m a x i m i se t he nut r ient s i n soi l a nd i ncrea se

bio d iver sit y, t he wea lt h of l iv i ng or ga n i sm s

on a nd a rou nd f a r m la nd . T hey play a key role

i n a g roecolog y, f a r m i ng i n t u ne w it h n at u r e,

a nd regener at ive a g r ic u lt u re, desig ned to

ret u r n soi l a nd n at u r e to it s b est hea lt h .

A force of n at u r e for t he pla net , pu l ses a re

a l so p owerhou ses of nut r it ion a nd cost-

effec t ive to buy a nd cook . Ma ny p eople

a rou nd t he world m a g ic t hem i nto v ibr a nt

d i shes for ever yd ay a nd celebr at or y mea l s

From r ice a nd p ea s across t he Ca r ibb ea n , t he

soup, brot h s a nd w r aps of L at i n A mer ic a , to

t he d ips a nd sa lad s of t he M idd le E a st a nd t he

c u r r ied , saut éed a nd fer mented d i shes i n

People around the world magic them into vibrant dishes. From rice and peas in the Caribbean, to the dips and salads of the Middle East

sout h A sia , t hey for m t he m a i n st ay of foo d

c u lt u re, c u lt u r a l foo d s a nd g loba l c u i si nes. A s n at ion s b ec a me more i ndu st r ia l i sed ,

u rba n i sed a nd wea lt h ier, pu l ses h i stor ic a l ly

f a l l out of f a sh ion , replaced w it h more

a spi r at ion a l , ex p en sive item s l i ke meat a nd

fi sh U K-g row n v a r iet ies l i ke f av a b ea n s,

t he d r ied ver sion of broad b ea n s, w h i le

p er fec t ly del iciou s a nd nut r it iou s for p eople,

a re ex p or ted to t he M idd le E a st for l ivestock

feed . B ea n hesit a nc y h a s set i n , w it h p eople

w a r y of t hei r wel l-k now n d igest ive a f ter -

effec t s a nd not k now i ng how to cook a nd enjoy t hem . T hey c a n b e d i ffic u lt to d igest b ec au se of t he pla nt comp ou nd s lec t i n s a nd ol igosacch a r ides L ec t i n s a re protei n s t h at t a r get suga r s i n t he b o dy, a nd h ig h-lec t i n foo d s c a n c au se ga s, bloat i ng , a nd cr a mpi ng , w h i le ol igosacch a r ides a re t he fibre a nd complex c a rb ohyd r at es i n t hem .

T he E at-L a ncet C om m i ssion’s g u idel i ne for a pla net a r y hea lt h d iet adv i ses we con su me

5 0 g of d r ied b ea n s, lent i l s a nd p ea s p er d ay

A g loba l movement c a l led B ea n s i s How i s

a l so rem i nd i ng p eople of t he m a g ic i n b ea n s

a nd ot her pu l ses, a nd sugest we double how

much of it we con su me by 2 02 8 . O ver 10 0

chefs, or ga n i sat ion s a nd br a nd s, school s a nd

more, across 50 cou nt r ies, h ave joi ned forces to put t he m a g ic of b ea n s back on t he menu .

“ B ea n s a re not ju st for veget a r ia n s – t hey ’re

a g reat choice for a nyone look i ng for a

nut r it iou s a nd su st a i n a ble foo d opt ion

t h at i s k i nd to b o d ies, t he pla net , a nd ou r

wa l lets, ” sa id A li Mor peth, public hea lt h

nut r it ion i st a nd b ea n ch a mpion . E

I f y o u n e e d a l i t t l e

c o n v i n c i n g t o f i n d

f r e s h l o v e f o r d r i e d

p u l s e s , h e r e a r e s i x

t h i n g s t o k n o w

t h a t m i g h t h e l p

p e r s u a d e y o u :

Nutrition powerhouses

P u l ses a re a r ich sou rce of

protei n s (21-2 5%), complex

c a rb ohyd r at es (6 0 - 65%),

d iet a r y fibre (10 -2 0 %) a nd

m icronut r ient s such a s folate,

t h ia m i ne, r ib ofl av i n , v it a m i n B 6 ,

n iaci n , i ron , z i nc , m a g nesiu m a nd

p ot a ssiu m , accor d i ng to Ju l ie A

L oveg rove, professor of nut r it ion

at Un iver sit y of Read i ng i n her

pap er t it led ‘ T he b enefit s a nd

ch a l lenges a ssociated w it h r a i si ng

ou r d a i ly pu l ses ’ T hey a re low i n

f at a nd h ave a low g lyc aem ic

i ndex , w h ich mea n s t hey don’t

c au se bloo d suga r level s to spi ke

T hey n at u r a l ly cont a i n a l l t he essent ia l a m i no acid s for a complete protei n , a nd combi n i ng

t hem w it h g r a i n s c a n f u r t her en h a nce t hei r goo d ness, say s Mor p et h T he soluble v a r iet y of d iet a r y fibre fou nd i n pu l ses c a n

a id d igest ive a nd b owel hea lt h , help lower cholesterol a nd reduce

t he r i sk of hea r t d i se a se

Gut health heroes

W h i le t hey c a n b e t he but t of

ga ss y jokes, b ea n s a re excel lent

for g ut hea lt h . T h at ga ssi ness a nd

fl at u lence you feel i s, i n f ac t , you r g ut bac ter ia enjoy i ng a fea st i n

When cooked, pulses are arguably the fastest of fast foods. A quick toss in heady flavours and they ’ re a nutritious and quick meal

you r stom ach

Ga s i s t he

by-pro duc t of g ut bac ter ia

brea k i ng dow n t he

ol igosacch a r ides i n b ea n s a nd

pu l ses. For t hose w ho ex p er ience

d i sc om for t , ex p er t s recom mend

i nt ro duci ng pu l ses slowly i nto t he d iet so t he s y stem c a n adju st .

S oa k i ng pu l ses, w it h a few ch a nges of w ater, a l so helps A s

a r u le, t he longer a d r ied b ea n i s

l i kely to t a ke to cook , t he more

it wou ld b enefit f rom a soa k

Iron ic a l ly, t he more we eat b ea n s

t he h ig her t he ch a nces of more

i nvest ment i nto pla nt breed i ng

prog r a m mes to develop v a r iet ies

t h at a re com for t a ble to stom ach .

Mental health champs

W hen g ut bac ter ia a re h appi ly

fed , t hey pro duce t he r ig ht

neu rot r a n sm it ter s for b et ter

ment a l hea lt h , too. D r R ad z m a n

i s lead i ng a c a mpa ig n c a l led

Broad n M i nd to r a i se aw a reness

of t he role of broad b ea n s i n

ment a l hea lt h T hey a re r ich i n

levo dopa (or L -D OPA), a comp ou nd t h at helps i ncrea se

dopa m i ne or t he br a i n’s “ feel-

goo d ” chem ic a l . She a l so

h ig h l ig hted t h at fer mented b ea n s

l i ke temp eh a nd douba njia ng

(Ch i nese spic y fer mented b ea n s)

a re a g reat sou rce of G A B A , a

rela x i ng neu rot r a n sm it ter t h at

c a n help w it h a n x iet y. E ach t y p e

of b ea n comes w it h it s ow n

nut r it ion profi le, so t he b est w ay

to opt i m i se t hei r hea lt h b enefit s i s to eat a v a r iet y of t hem .

Versatile, fast food

On t hei r ow n , pu l ses

m ay not seem t he

most excit i ng of

i ng red ient s, but

pa i red w it h t he

r ig ht herbs,

sea son i ng a nd

spices t hey a re

sp onges for

fl avou r. T hey c a n

a l so b e u sed i n m a ny for m s Fav a

b ea n flou r a nd g r a m flou r, m ade of

hu sk less l it t le brow n ch ick p ea s,

m a ke excel lent g luten-f ree ba kes

a nd pa nc a kes, for i n st a nce.

L oveg rove i s sp ea rhead i ng a

c a mpa ig n c a l led “ R a i si ng t he

P u l se ” , w h ich i ncor p or ates pu l ses

i nto st aple foo d s l i ke bread to

i ncrea se t hei r u se W hen cooked ,

pu l ses a re a r g u a bly t he f a stest of

f a st foo d s. A qu ick toss i n heady

fl avou r s a nd t hey ’re a nut r it iou s

a nd qu ick mea l T here i s l it t le

d i fference b et ween t he

conven ience offered by c a n s,

packet s a nd ja r s, except t he ones

i n t he lat ter c a n b e sea soned a nd

sof ter i n tex t u re D r ied b ea n s

offer t he added flex ibi l it y of

adju st i ng tex t u re a nd t a ste.

Affordable, available and low-waste

C ook i ng pu l ses f rom scr atch h a s

t he added b enefit of b ei ng

enor mou sly cost- effec t ive a nd

h a ndy, g iven t hei r long shel f l i fe

W h i le it m ay seem l i ke a chore to soa k t he b ea n s over n ig ht a nd

t hen cook t hem , slow cooker s a nd

pressu re cooker s m a ke it a breez e.

A cook ’s t ip f rom Gh a n a i a n foo d

w r iter Pat t i Sloley i s to soa k a c up

of pu l ses w it h a tea sp oon of

bic a rb on ate of so d a , r i n se a nd

t hen cook w it h f resh w ater to sp eed t h i ng s up. Once cooked , you

c a n p or t ion a nd f reez e pu l ses

T hey a re a l so read i ly av a i la ble

on l i ne, i n sup er m a rket s a nd

cor ner shops. L ook out for loc a l ly

g row n v a r iet ies to supp or t loc a l

enter pr i se, soi l a nd foo d sec u r it y

a nd rev ive h i stor ic f avou r ites.

Ho d medo d ’s h a s b een d r iv i ng t he

movement i n t he U K br i ng i ng

back v a r iet ies l i ke c a rl i n p ea s, w h ich d ate back to med iev a l

mon k s a nd h ad a leng t hy h iat u s

f rom ou r g rocer y shelves.

The world at your fingertips

I f school d i n ner s a nd bla nd

lent i l supp er s h ave lef t you

u nder w hel med w it h pu l ses, t here

i s a w hole world of i n spi r at ion

f rom p eople w ho k now how to

sea son a nd ser ve t hem T he U K

a nd Irela nd ’s b eloved ba ked

b ea n s, for i n st a nce, or ig i n ated i n

Nat ive A mer ic a n t r ib es T he

recip es f rom c u i si nes a rou nd t he

world t h at cent re b ea n s i n t he d iet

a re l i kely to u se gener at ion s of

t r ad it ion a l , i nd igenou s a nd

scient i fic k nowledge to m a ke

t hem pa lat a ble a nd d igest ible

Mex ico’s Epa z ote herb, E a st A sia’s

kombu sea kelp a nd g i nger, fen nel ,

c a rom seed s a nd a sa foet id a i n

S out h A sia a re a l l u sed to d i sp el

ga s a nd d i sc om for t w hen cook i ng

b ea n s T hey m ay wel l remove a ny

l i nger i ng resi st a nce you m ay feel

tow a r d s pu l ses a nd b ea n s, too.

Do you ha ve ‘ b e a n h e s i t a n c y ’ ?

If dige st ive woe s hold you back f rom bea n love , you a re not alone B ea n he sita nc y de scr ibe s the relucta nc e of s ome pe ople to eat bea ns , which be c ome s “ bea n re sista nc e ” in more se vere case s S ome reas ons for this include:

Misconceptions

M i sc oncept ion s a nd m i si n for m at ion a b ou nd

a b out how to prepa re a nd eat b ea n s, w h ich

a ffec t p ercept ion s a nd u nder st a nd i ng

Difficulty cooking

S ome p eople t h i n k b ea n s a re d i ffic u lt or

t i me - con su m i ng to cook , esp ecia l ly w hen cooked f rom t he d r ied ver sion s

Intolerance

S ome v a r iet ies of leg u mes c a n c au se d igest ive

d i sc om for t a nd pa i n , a nd i n some c a ses,

a l ler g ic reac t ion s l i ke itch i ng a nd h ives.

Hard-to-cook phenomenon

S ome leg u mes a re resi st a nt to sof ten i ng du r i ng

cook i ng a f ter leng t hy stor a ge, render i ng t hem

h a r d a nd u npa lat a ble

Tr y o u r r e c i p e s

Khichdi

Enjoy a classic Indian dhal known for its Ayurvedic properties, from food writer Rinku Dutt

SERVES 6-8 PREP 25 mins

COOK 45 mins MORE EFFORT V

1½ tbsp cumin seeds

250g moong dhal

250g medium or short grain rice

(basmati is also fine)

1½ tsp ground turmeric

1 medium-sized tomato, cut into

1cm cubes

150g frozen peas

½ tsp asafoetida

1 tsp sugar

2½ tbsp ghee

1 bay leaf

1 dried red chilli

3 cardamom pods, seeds removed and crushed, husks discarded

1 tbsp grated ginger

1 Toast 1 tbsp of the cumin seeds in

a small frying pan over a medium

heat until the aromas are released

Leave to cool, then put in a coffee or spice grinder and grind to

a fine powder This will make about

4 tsp ground cumin, of which

1/2 tsp will be used at the end of the

dish The remainder will keep in an airtight container for up to a week for use in another dish

2 Dry-toast the moong dhal in a frying pan over a medium heat for about 5 mins Keep tossing the pan

so the dhal does not burn Take off the heat and leave to cool

3 Gently wash the rice under cold water two to three times to remove the starch Add the dry-roasted moong dhal to the rice and wash once again Put both in a large ovenproof pan and fill with enough water to come 11/2 inches above the rice mixture Bring to a simmer over a medium heat Spoon off any scum that forms on top of the water and discard it

4 Stir in the ground turmeric and tomato, return to a simmer, then pour in 500ml water Return to a rolling simmer, reduce the heat and simmer for a further 20 mins with the lid on Check the dhal and rice are cooked – they should have merged together to form a porridge-

like consistency Add more water if necessary and simmer for longer

Once cooked, keep on a low heat and add the frozen peas, asafoetida,

1 tsp salt and the sugar Stir well and keep on a gentle simmer

5 Meanwhile, put a small frying pan

over a medium heat Add 2 tbsp of

the ghee, the remaining cumin seeds,

bay leaf, dried chilli and crushed

cardamom seeds, and allow the

aromas to release, taking care not to burn the spices, around 2-3 mins

Add the ginger and cook for 2 mins on a medium heat, stirring

constantly so it doesn ’t stick Stir

the ginger and cumin mixture into

the khichdi and simmer for a final 2 mins before removing from the heat. Spoon the last 1/2 tbsp ghee

over the top and sprinkle with

1/2 tsp of the toasted and ground

cumin seeds from step 1 (also

known as bhaja moshla) Close the

lid until ready to serve Just before

serving, stir well one more time

Serve with poppadoms or flatbreads

and pickles or mango chutney and hardboiled eggs, if you like

PER SERVING 263 kcals • fat 6g • saturates 3g • carbs 39g • sugars 3g • fibre 4g • protein 11g • salt 0 6g

Simple coconut & bean soup

Levi Roots shares a recipe that shows how something delicious can be made from mostly storecupboard ingredients.

SERVES 4 PREP 10 mins COOK 20 mins EASY V G

1 tbsp sunflower oil

½ bunch of spring onions, whites and greens separated and sliced

1 red pepper, diced

1 scotch bonnet chilli, deseeded and pounded to a paste

1 garlic clove, chopped

1 tsp dried thyme

1 tsp medium curry powder

1 tsp allspice

3 plum tomatoes, chopped

1 vegetable stock cube

410g can kidney beans, rinsed and drained

410g can pinto beans, rinsed and drained

410g can black-eyed beans, rinsed and drained

2 x 400g cans coconut milk

2 limes, juiced

1 Heat the oil in a large saucepan

Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add

the thyme, curry powder and allspice, then cook for 1 min more Stir in the tomatoes, then cook for 2 mins.

2 Crumble in the stock cube, then tip in all the beans and the coconut milk

Simmer for 10 mins Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning Ladle into bowls and scatter with the remaining spring onions just before serving

PER SERVING 581 kcals fat 38g saturates 28g carbs 45g sugars 14g

Ful medames

Try this brilliant Egyptian dish from Mitshel Ibrahim , the head chef of London restaurant Ombra Made using fava beans, it’s mashed into a chunky purée along with garlic, lemon and tahini

SERVES 2 as main or 4 as side

PREP 5 mins COOK 35 mins EASY V

400g can fava beans (available online) or broad beans

1 small onion, finely chopped

2 garlic cloves, crushed

100ml olive oil

2 tsp ground cumin

1 tsp chilli flakes

2 large, ripe tomatoes, roughly chopped (or 200g can of chopped tomatoes, if tomatoes aren’t in season)

½ lemon, juiced

2 tbsp tahini

1 Drain the beans and rinse Fill the empty, clean can with water and pour into a saucepan with the beans Bring them to the boil to warm through, then take them off the heat

2 Meanwhile, in a separate medium frying pan, gently fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins, then add

2 tsp sea salt flakes, the cumin, chilli flakes and tomatoes Drain the

beans, reserving some of the cooking liquid. Add to the onion mixture and cook over a low heat for 30 mins, stirring often and adding some of

the cooking liquid if it looks dry.

3 Using a potato masher, mash the

beans with the remaining olive oil, lemon juice and tahini The final

consistency should be a chunky,

soft purée If it splits slightly, mix in a drop of cold water

PER SERVING (4) 33

Florida Keys

Travel the vibrant archipelago to experience the USA’s southernmost towns words LULU GRIMES

Travelling the leng ths of the Flor ida Keys dow n 113 miles of road, hopping f rom isla nd to isla nd over 42 br idges is a tr ip of a li fetime. The Keys beg in a n hour ’s dr ive south of Mia mi a nd the road ta kes you a ll the way to mile ma rker ‘0’ in Key West. It ’s a

stra ig ht line so it ’s a n

ea sy dr ive w ith plent y of sig htseeing

oppor t unities to brea k it up There a re non-ca r options, including

coaches, a nd i f you ex tend the holiday, cycling is a n option.

Key Largo

biodeg radable cor n st a rch cups a nd sof t d r in k s in ca ns or g la ss bot tles on ly. You a re g iven refi l lable PATH water bot tles on a r r iva l a nd there a re refi l l points (bakersca yresort.com).

Marathon,

Upper Keys

Hopping from island to island over 42 bridges is the trip of a lifetime

T h is is the fi rst of the Flor ida Keys On this isla nd, you’l l fi nd the Everg lades

Nationa l Pa rk to the west a nd Joh n Pen nek a mp Cora l Reef St ate Pa rk to the ea st w ith beaches, ma ng roves, forests a nd nat u re tra i ls.

Key La rgo’s Joh n Pen nek a mp Cora l Reef St ate Pa rk covers about 70 nautica l squa re m i les. Scuba d iv ing , snorkel ling tr ips a nd g la ss-bot tom boat tou rs of the liv ing cora l reef a re ava i lable, or you ca n k aya k , padd leboa rd a nd h i ke throug h ma ng roves ( floridastateparks org) Eat conch f r it ters, lit tle neck cla ms or a f r ied ma h i reuben on r ye at Mrs Mac ’s K itchen on O versea s Hig hway Sit at the ba r for the f u l l d iner ex per ience a nd tr y Isla morada Brewer y beers (mrsmacskitchen.com).

St ay at Ba ker ’s Cay Resor t Ta k ing up 15 acres on the ‘su nset ’ side of the Keys

It boa sts ma ng roves a nd trees peppered w ith tiny h idden beaches a nd a boat dock where we spot ted ma natees Eat at Ca lusa the Creole- Ca r ibbea n rest au ra nt w ith a lovely ba lcony; ex pect fish li ke yel low t a i l snapper a nd ma h i Brea k fa st includes tost ada s, eg g ‘ ben n ies’ or f r u it-loaded brea k fa st bowls T he resor t avoids sing le-use pla stics, using avocado stone straws, r ice paper food w rappers,

Ma rathon is a 10 -m i le stretch of 13 isla nds includ ing Vaca Key, Gra ssy Key a nd Fat Deer Key

Cycle the Old Seven Mi le Br idge (a k a Old 7) to Pigeon Key Bi kes ca n be rented at Bi ke Ma rathon (bikemarathonbikerentals. com). Ta ke a picn ic or buy a n ice crea m on-site a nd sit at the end of the pier where there’s plent y of w i ld li fe to be seen. You ca n a lso sw im a nd snorkel i f you t a ke you r gea r Keys Fisher ies operates a s one of the coa st ’s big gest fish ex por ters, a nd you ca n sit in or t a ke away, or adu lts ca n eat in the upst a irs ba r Lobster reuben is the go -to d ish a nd there a re stone crab claws, chowders w ith lobster, crab or conch, a nd g rouper, ma h i, hog fish a nd snapper in bu ns. Look out for lion fish t acos a s a specia l (ke ysfisheries com)

Key West is laid-back and slightly eccentric – where else would you find feral chickens holding up traffic?

Ca st away is a bu zzing joint w ith a n

ex tensive sush i menu It ’s ow ned by Joh n

Mirabel la , a fisher ma n a nd d iver, a nd enthusia stic lion fish- eater. Tr y lion fish

sa sh im i, n ig ir i or in a ‘ K ing of the Ju ng le’ rol l (casta wa yfloridake ys com)

St ay at Gra ssy Flats – a n ocea n f ront resor t on the Atla ntic side (su n r ise) that str ives to be sust a inable, g row ing

ba na na s, papaya a nd some veg a nd herbs,

a nd using seaweed f rom the beach for compost Fa m i ly apa r tments w ith

k itchens a re ava i lable ( grassyflats com)

Big Pine Key

Patr ick Ga r vey, ow ner of Gr ima l Grove,

a t wo -acre f r u it fa r m on Pine Key, ha s

a m ission to educate in a f u n, flavou r-

packed v isit that includes a tou r a nd f r u it

t a sti ng T here’s a n a ston ish ing selection

of trees includ ing ma ngo, g uava a nd

black sapote (that t a ste li ke chocolate).

Bread f r u it , a low-ma intena nce a nd

h ig h-y ield f r u it sequesters ca rbon ver y

wel l a nd Ga r vey sends su r plus to be

made into limited-relea se Gr ima l Grove

vod k a by zero -wa ste Mutiny Isla nd

Vod k a in St Croi x ( grimalgrove com)

Cudjoe Key

Stop at T he Squa re

Grouper Join the

queue on the vera nda

a nd wa it you r t u r n

to eat sautéed

g rouper sa ndw iches

w ith shoestr ing

f r ies a nd key lime t a r t a r, sea food stew

packed w ith sh r imp, sca l lops a nd fish, a nd bread pudd ing w ith but tered r u m sauce (squaregrouperbarandgrill com)

Key West

La id-back a nd slig htly eccentr ic, where else wou ld you fi nd fera l chickens roa ming a nd hold ing up the tra ffic?

Key West is the souther nmost cit y of the continenta l US. The old tow n streets a re lined w ith enor mous a ncient ba nya n a nd k apok trees, stra ng ler figs a nd d i fferent va r ieties of pa lm a nd have a quiet, lush look dot ted w ith white wooden houses.

Ta ke a dolphin-watch ing a nd snorkel ling tou r on SQU ID, a n electr icpowered boat r u n by Honest Eco. Most of the crew have biolog y backg rou nds a nd you’l l lea r n about ma r ine ecolog y, a nd cora l a nd sponge

ga rdens Orga n ic f r u it a nd veg a re on offer a nd the crew a re helpf u l a nd engag ing (honesteco.org).

Tr y a f rozen key lime pie on a stick f rom Ker m it ’s Key Lime Shop a nd potentia l ly spot Ker m it himsel f, resplendent in a lime g reen chef ’s out fit . Key limes a re t a r t a nd flora l but w ith a m i lder acid it y tha n the limes we get in the U K , a nd the bot tles of ju ice a re a good t a ke-home g i f t (ke ylimeshop.com).

Grab a t a keaway ca fé con leche a nd a n eg g a nd cheese Cuba n sa ndw ich at Cuba n Coffee Queen on the water f ront . T he coffee is roa sted in Key Lime Squa re nex t to the ca fé (cubancoffeequeen com)

Enjoy exotic ice crea m flavou rs includ ing ma mey, papaya , sou r sop a nd g uava at Fla m ingo Crossing on Duva l Street . Ever y th ing is made in-house. At the qu ieter end of old tow n, Winslow ’s Bu nga lows ha s g uest rooms split out across d i fferent old houses lin ked by stone paths a nd pa lm trees

It ’s wa l k able to most of Key West ’s at tractions (ke y westhistoricinns.com).

G ET THERE

Ret u r n fl ig hts LHR-MI A w ith BA , ca r hire, t wo n ig hts at Ba ker ’s Cay, Key La rgo, in a pa r tia l water f ront room (room on ly), three n ig hts

Winslow ’s Bu nga lows, Key West , in a queen room w ith brea k fa st , t wo n ig hts at Gra ssy Flats, Ma rathon, in a pool/ocea n v iew k ing room (room on ly) From £1,999 per person ba sed on t wo sha r ing. Ch i ld ren ca n be

added, pr ices va r y depend ing on age

Visit purelyt ra vel co uk

PAR ATHAS

T hese fla k y, but ter y

flatbreads a re a favou r ite of m i ne G o to Pa ra nt he Wa li

Ga li (flatbread la ne), a na r row street in t he Cha nd n i Chowk

Eit her st u ffed w it h veget ables or pla in, t hey of ten come w it h chutney a nd pick les

1 5 2 6 3 7 4 8

SPICES

K ha r i Baoli is A sia’s la rgest spice ma rket located i n t he

old cit y It ’s t he wholesa le

end of t he ma rket a nd is

k now n for it s heady a roma s

a nd v ibra nt colou rs. Buy somet h ing to t a ke home a nd cook w it h

STREET- FOOD STAPLES

Fu l l of ch i ld hood nost a lg ia , a loo ti k k i ( pot ato ca kes), sa mosa s, bed m i poor i (deep f r ied pu ffed bread made w it h u rad da l), nagor i ha lwa (cr isp, cr u mbly poor is), a nd k achor is

(st u ffed f r ied pa str ies) hold

a specia l place in my hea r t

SWEETS

Sw irly ja lebi a nd crea my

rabd i w it h nut s f rom t he

17t h- cent u r y ma rket Cha nd n i

Chowk capt u re t he cha r m of

Mug ha l- era treat s Tr y k heer

(r ice pudd ing ) f rom legenda r y

Bade Mia n K i a nd f resh na a n

k hat a i f rom Chaw r i Ba za a r

what to eat in

Vineet Bhatia MBE combines bold flavours a nd centuries

of tradition at Dhilli at The Oberoi, New Delhi. Here, he lists

his favourite dishes a nd where in the cit y to find them

KEBAB S AND ROYAL DISHES

T he roads a rou nd Ja ma

Ma sjid a re a hot spot for t hese h istor ica l d ishes L ook for seek h a nd sha m i kebabs, na l li

n i ha r i (slow- cooked mut ton),

a nd r ich sha h i t u kda ( bread pudd ing w it h ca rda mom).

FRUIT KULFIS

Visit Ku rema l Moha n La l

Ku l fi Wa le of Chaw r i Ba za a r

for t hese ice crea m treat s

T here’s a n a r ray of flavou rs

f rom ma ngo to g uava , fa lsa

(a sweet sou r ber r y-si zed

f r u it) a nd im li (t a ma r i nd )

SUFI FL AVOURS

A rou nd wh ite-domed Ha zrat

Ni za mudd in Da rga h, t he mausoleu m of t he Su fi sa int

Ni za mudd in Au liya in the g reen lea f y Ni za mudd in West

a rea , you’l l fi nd sheer ma l – a slig htly sweet sa ff ron-in f used bread a s wel l a s ha lwa poor i.

CHOLE BHATURE

Del h i’s icon ic com for t food

compr ises cha na ma sa la

(ch ick pea cu r r y) ser ved w it h

a bhat u ra or pu r i ( breads)

Ava i lable cit y-w ide a nd

popu la r for brea k fa st , tr y it

when v isiting t he centra l

ma rket of Lajpat Naga r.

P h o t o g r a p h s G E T T Y I M A G E S

HOLIDAYS

Explore iconic dest inat ions in the USA

rip around the USA on these guided tours

Holly wood, San Die go, Ve gas & the G rand Canyon

Explore three of America’s most famous cities plus a few lesser known, cross vast deserts and discover the awe-inspiring Grand C anyon that is perhaps nature’s greatest wonder.

This hugely popular itinerary includes the glittering world of Los Angeles, home to the star-studded streets of Holly wood; San Diego on the shores of the Pacific Ocean; Nevada Desert’s oasis of colour and opulence; and Las Vegas. You can be assured of a fascinating tour, and a great introduction to the USA

Highlights and inclu s ion s

O Nine nights room- only accommodation in a series of quality hotels in Buena Park (two nights), San Diego (two), Scottsdale (one), Flagstaff (two) and Las Vegas (two), plus one night on the aircraft

O A full day in sun-kissed San Diego and a visit to the desert playground, Palm Springs

O See the Grand C anyon, and stay to watch the sun rise

O Explore chic Santa Monica, and visit its beautiful beach

O Visit Holly wood, the movie capital of the world

O Explore extraordinary Las Vegas

O Return flights to Los Angeles

O Comfortable, air-conditioned coach travel and transfers throughout

O Fully escorted by a friendly, experienced tour manager

Elvis Pre sley’s Memphis, New O rleans & Nashville

Journey through America’s musical heartland, from the birthplace of jazz and the cradle of rock ‘n’ roll, to the undisputed capital of country music

Beginning in Georgia, you’ll travel through the world of WC Handy, Robert Johnson, Fats Domino, Hank Williams, Patsy Cline, Dolly Parton and – of course – Elvis Presley Stay in New Orleans, the laid-back Big Easy See Tupelo, the King’s birthplace, and Memphis, where he made his home. And, finally, head to the guitar-pickin’, banjoplaying songwriters’ city, Nashville, Tennessee

Highlights and inclu s ion s

O Seven nights room-only accommodation at a series of quality hotels in Montgomery or Birmingham (one night), New Orleans (two), Memphis (two) and Nashville (two), plus one night on the aircraft

O Discover Nashville, the world capital of country music

O Enjoy the atmosphere of New Orleans’ French Quarter

O Visit Elvis’ hometown, Tupelo, Mississippi

O Beale Street in Memphis, the “home of the blues”

O Return flights to Atlanta

O Comfortable, air-conditioned coach travel and transfers throughout

O Fully escorted by a friendly, experienced tour manager

THREE OF THE BEST

Eu ropean cities for food lovers NEW!

Skip the airpor t queues with these easy-to-reach cities fi lled with culinar y delights

words LULU GRIMES

It ’s a good time of yea r for a cit y

brea k when t he crowds a re

li kely to be t h in ner a nd cool

weat her dema nds v isit s to

ba ker ies, cosy lu nches a nd

d inners indoors A l l t hese destinations

a re w it h in ea sy reach, so in each ca se we sug gest you t a ke t he tra in

A msterdam

T he capit a l of t he Net herla nds ha s one

of t he best rest au ra nt scenes in Eu rope

a nd is ea si ly reachable by tra in f rom

t he U K A weekend brea k ca n be fi l led

w it h v isit s to creative, moder n rest au ra nt s, street food, a nd a ffordable

t a sti ng menus For a n out st a nd ing d i n i ng ex per ience, v isit De Ka s, in a conver ted g reen house, a nd enjoy t he

da i ly cha ng ing menu ba sed a rou nd produce f rom t he rest au ra nt ’s fa r m

Visit a r tisa n ba ker y L ou f for a coffee

a nd a sou rdoug h fen nel ra isin bu n st u ffed w it h Dutch cheese, a nd browse

t heir ba ker y-t hemed book shop. Head to Food ha l len in a conver ted tra mshed for snack s such a s bit terba l len w it h a moder n t w ist , or oysters a nd beer. Esra

is t he latest open ing f rom Selin K ia zim using loca l produce of ten w it h a

T u rk ish spin; ex pect meze such a s

wh ipped fet a crostin i w it h ca nd ied

pu mpk in a nd slow roa st la mb

Stay: Conscious Hotels is a sma l l cha in of eco hotels w it h sust a inabi lit y at it s hea r t , f rom t he water-sav ing showers to 100 per cent w ind power Tr iple rooms a re ava i lable.

Get there: Eu rost a r to A msterda m

Paris

W het her you wa nt a sublime pa str y, a g la ss of w ine in a cosy ba r or a f u l l ga stronom ic ex per ience, Pa r is ha s it

T he French Ba st a rds is one of t he best bou la nger ie bra nds, w it h incred ible pa str ies, bread a nd hot chocolate – a nd t hey suppor t loca l com mu n ities a nd use AOP but ter a nd orga n ic flou r

Wine ba r Dév ia nt is t he place for sma l l plates, nat u ra l w ines a nd a f u n even ing , but prepa re to st a nd Chez

Pau l ha s been executing cla ssic d ishes

li ke stea k a nd pot ato dauph i noise, a nd

crème br u lee for over 100 yea rs – i f you a re look ing for old school t hen t h is is it .

At Cla mato, ex pect sea food f rom

French coa st a l waters includ ing

Dieppe whel k s, Roscoff cock les a nd oysters f rom Qu iberon a s wel l a s sea sona l whole fish It ’s wa l k-in, a nd open ever y day.

Stay: In a cit y f u l l of hotels in st u n n ing

bu i ld ings, T he Hox ton’s Pa r is out post sti l l st a nds out T wo inter na l outdoor

cou r t ya rds a nd a ba r t hat ’s heav ing w it h loca ls ma ke t h is a popu la r spot

T here a re ex tra beds in some rooms,

a nd dogs ca n be accom modated.

Get there: Eu rost a r to Pa r is

A ntwerp

Cu r rently on t he hot list for interesting

a nd hy per-loca l cu isine. Sea sona lit y reig ns at deli-rest au ra nt Ma rché

Couver t s, where t he da i ly cha ng ing

menu feat u res d ishes li ke ch icor y t a r te

t at i n w it h comté Find pla nt-ba sed

t a sti ng menus a nd a rela xed but

moder n v ibe at Ca m ionet te, or v isit

Ca m ion f rom t he sa me st able for a n

a l l-day menu of pla nt-ba sed d ishes It

wou ld n’t be Belg iu m w it hout beer so

ma ke a tr ip to De Kon inck brewer y for

tou rs a nd t a sti ngs, a nd fi nd ‘rock a nd

rol l’ Butcher ’s Store, cheese shop a nd

lu nch ba r On ly Cheese, a nd nose-to -

t a i l eat i ng specia list T he Butcher ’s Son

a mong ot hers in t he sa me complex

Stay: Hotel Pi la r, on one of Zu id’s most

lively squa res E x tra beds ca n be

accom modated in t he su ite

Get there: Eu rost a r v ia Br ussels.

Your adventure begins in Newcastle, where you’ll set sail through the North Sea and along the Noordzeekanaal to Amsterdam Along the way, you’ll see Second World War fortifications, serene beaches, and vast nature reserves

Docked in the Netherlands’ vibrant capital Amsterdam for two days, you’ll have plenty of time to explore the peaceful canals by boat or bike and visit world-famous museums like the Rijksmuseum and Anne Frank’s House

In Rotterdam, visit Kinderdijk and its iconic windmills and indulge in local delicacies such as stroopwafels, bitterballen, and the celebrated cheeses gouda and edam. Admire Rembrandt and Van Gogh’s masterpieces and tour the Royal Delft pottery factory to watch hand-painting techniques

You’ll sail on the beautiful Borealis, equipped with an all-season pool, spa, viewing observatory, and elegant lounges, bars and restaurants for an enriching journey

tea O Self-service tea and coffee plus in-cabin dining and snacks

O Evening shows including live music and dancing

O Onboard activities including dance classes, lectures and talks, cookery demonstrations, games and quizzes

Tr y a subscription to Good Food’s sister magazine and get your first 5 issues for just £5. As well as thoroughly tested recipes, olive magazine includes travel guides, restaurant recommendations, health and interior features and much more lifest yle inspiration.

C O N T E N T

Group magazines editor

Keith Kendrick

Deputy magazines editor

Janine Ratcliffe

Head of digital delivery

Natalie Hardwick

Digital growth lead

Alex Crossley

Health editor Emma Hartfield

Deputy health editor

Isabella Keelling

F O O D T E A M

Group managing editor

Lulu Grimes

Head of food Cassie Best

Skills & shows editor

Barney Desmazery

Food director Anna Glover

A D V E R T I S I N G

For all advertising enquiries, please email: imfood@immediate co uk

Client director

Catherine Crosby

Senior account manager

Margaret McGonnell

Account manager

Ellie Capplis

Head of agency network

Rachel Dalton

Business development manager

Jemma Hayes

Group head of trading Ashley Snell

Head of ad services

Eleanor Parkman-Eason

Senior ad services co-ordinator (display) James Webb

Senior ad services co-ordinator (inserts) Agata Wszeborowska

Director of digital trading

James Walmsley

z Read the recipe before starting Basic storecupboard ingredients, like salt, aren’t included in the ingredients list

z Use standard measuring spoons for accuracy especially for things like spices yeast and salt

z Where possible we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood

z To avoid waste, we suggest how to use any leftovers you may have from our recipes

z Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella

z We try to avoid using plastic You ll find instructions to wrap or cover, but we won’t specify what to use unless it is vital to the recipe

CONTACT US firstname surname@immediate co uk

Content editor Lucy Roxburgh

E-commerce and reviews

editor Anya Gilbert

Acting reviews editor Lydia

Anderson

Premium content editor

Katie Meston

Digital writer Helen Salter

Digital content producer

Emily Burg

Digital assistant Emily Marten

Senior food editor & podcast editor Samuel Goldsmith

Food editor & test kitchen manager Ailsa Burt

Food content producer

Helena Busiakiewicz

Admin & food video manager

Rachel Gunter

Head of monthlies, inserts

Steve Cobb Regional business development manager Nicola Rearden Partnerships director Beth Shirazi

C O M M E R C I A L

Publishing manager

Tom Townsend-Smith

Assistant publisher Jenny Goff

L I V E E V E N T S

Portfolio director, food & festivals

Sophie Walker

Event director

Rachael Bosshardt

D I V E R S I T Y & I N C L U S I O N

Head of Equality Diversity & Inclusion Ridhi Radia

D E S I G N

Group creative director Ben Curtis

Art directors Rachel Bayly

Gillian McNeill

Design hub manager

Gabby Harrington

Senior multimedia designer

Freddie Stewart

Multimedia designer

Laurie Newman

Junior multimedia designer

Jordan Edmonds-Moore

S U B S

Group content & production

manager Stella Papamichael

Deputy content & production

manager Fiona Forman

Production editors Marianne Voyle, Dominic Martin

Senior sub-editors

Sarah Nittinger Tom Stevens, Hannah Guinness

Sub-editor

Katie Hopkins

Junior multimedia sub-editor

Zazie Atkinson

Tom Kerridge

Victoria Moore

Melissa Thompson

Kerry Torrens (nutrition)

M A R K E T I N G &

S U B S C R I P T I O N S

Digital marketing manager

Amy Donovan

Digital marketing executive

Lara-Jane Johnston

Audience development

manager Alice Johnston

Senior PR manager

Natasha Lee 020 7150 5472

Director of international

licensing, UK Tim Hudson

Head of licensing Tom Shaw

Head of partners, brand management & ethical compliance

Molly Hope-Seton

Head of syndication

Richard Bentley

We test them thoroughly to ensure they work for you

Helping you to eat well

Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions You can compare these amounts with the Reference Intake (RI) the official recommended amount an adult should consume daily Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (RIs for total fat, saturates, sugar and salt are the maximum daily amounts)

Healthy recipes are checked to ensure they have a low amount of saturated fat sugar and salt per 100g equivalent to green on a traffic-light label On a per serving basis, Good Food require the saturated fat to be 5g or less, salt 1 5g or less and sugar, 15g or less per serving

Low-fat recipes in Good Food are low per 100g, or 12g or less per serving

Low-calorie recipes have 500 calories or less per main or 150 calories or less for a dessert We also include portions of fruit and/or veg in a serving and highlight recipes that supply a third of the daily requirements of calcium, iron, folate and vitamin C, and a good source of fibre and omega-3

Balanced recipes contribute to your five -a- day, include starchy carbohydrate, lean protein and dair y or plant-based alternatives These recipes also use unsaturated oils in small amounts and all components of the meal are included in the analysis – only seasonings are excluded as ‘to ser ve’ Saturated fats, sugar and salt are medium per 10 0g, or amber on a traffic -light label

Reader offer manager Liza Evans

Subscriptions director Helen Ward

Direct marketing manager

Sally Longstaff

Subscriptions marketing manager

Molly Hodgen

Head of newstrade marketing

Martin Hoskins

Newstrade marketing manager Alex Drummond

P R O D U C T I O N

Production director Koli Pickersgill

Production manager Lee Spencer

Senior repro technician

Darren McCubbin

Senior production controller

Leanda Holloway

How we label our recipes

Vegetarian ( V) or vegan recipes are clearly labelled, but be sure to check pack ingredients

Freezing (G) Can be frozen for up to three months unless otherwise stated Defrost thoroughly and heat until piping hot z Recipes for advertisement features are checked by our cookery team but not tested by them z Our gluten-free recipes are free from gluten, but this may exclude serving suggestions For more information visit coeliac org uk z We are unable to answer individual medical or nutritional queries

Group managing director Jessica Norell Neeson Commercial director Simon C arrington Content director Lily Barclay Executive chairman Tom Bureau CEO Sean Cornwell COO

Slice of nostalgia

Imagine rhubarb crumble and custard in a single slice of cake – a dreamy combination of textures and flavours

recipe AILSA BURT photograph CHRIS TERRY

Rhubarb & custard

crumble cake

Custard powder is rippled through the cake batter, meaning you get the nostalgic taste of rhubarb and custard in every bite

SERVES 10-12 PREP 15 mins

COOK 1 hr 10 mins EASY V

125g butter, softened, plus extra for the tin

400g rhubarb, chopped into 1cm chunks

200g golden caster sugar

150g self-raising flour

50g quick cook polenta

3 tbsp custard powder

½ tsp baking powder

2 eggs

1 tsp vanilla extract

125ml soured cream

icing sugar, for dusting double cream, to serve (optional) For the crumble topping

100g golden caster sugar

60g plain flour

2 tbsp custard powder

1 tbsp quick cook polenta

50g butter, cubed

1 Heat the oven to 180C/160C fan / gas 4 Butter and line the base and sides of a 23cm round springform

cake tin with baking parchment

Mix a third of the rhubarb with

1 tbsp of the sugar and set aside

2 To make the crumble topping, mix the sugar, flour, custard powder and polenta together in a bowl Add the butter and rub into the dry ingredients until the mixture resembles coarse breadcrumbs, then set aside

3 To make the sponge, mix the flour, polenta, custard powder, baking powder and 1/2 tsp salt in a bowl,

then set aside. In a second bowl,

beat the butter and remaining sugar until well combined, and lightened in colour slightly. Add the eggs one by one, beating well after each

addition Stir in the vanilla and soured cream, before folding in

the flour mix and the remaining

rhubarb that was not coated in sugar

4 Spread the cake mixture in the prepared tin, then top with the sugar-covered rhubarb and scatter over the crumble topping Bake for 1 hr-

1 hr 10 mins until a skewer inserted into the middle

comes out clean Leave to

cool in the tin for 15 mins,

then carefully remove

from the tin and leave to

cool completely on a wire

rack. Cut into slices to

serve and dust with a little

icing sugar, if you like Will keep in the fridge for up to three days Pour over

double cream to serve, if you like

PER SERVING (12) 338 kcals • fat 15g • saturates 9g • carbs 45g • sugars 26g • fibre 1g • protein 4g • salt 0 61g

Transform your gut health.

Try ProBio 8+ for just £5.

If you miss having the freedom to enjoy the foods and treats you love, you ’ re not alone Around 40% of Brits suffer at least one digestive symptom at any one time, from feeling bloated to long-term gastrointestinal issues.

But if you take care of your gut, it will take care of you –and far more than just your digestive health

Our ‘gut microbiome’ – the trillions of friendly bacteria and microbes in our intestines – is key to digesting the food we eat, helping us to absorb essential vitamins and minerals

Scientists have also discovered that it affects many broader aspects of our health, from the immune system to the brain, even our mood and mental health – adding up to a profound influence on our overall wellbeing and quality of life

High stress levels, too little sleep, highsugar and processed foods, antibiotics – can all damage our gut microbiome, and the effects are not always easy to talk about

‘I just couldn’t eat a lot and I was very unhappy,’ says 27-year-old Vicky Jaspal, a junior school teacher from Ipswich

‘I was tired all the time I didn’t really want to go out and eat with my friends or do anything, because I was limited in what I could eat ’

A relative suggested she try ProBio 8+, an advanced supplement designed to replenish the ‘friendly’ bacteria in the gut

‘I thought it would maybe help me to eat out occasionally, or I might be able to eat some things I couldn’t currently ’

After two months, the change was profound: ‘It worked wonders It’s just been amazing ’

‘Now I’ve got more energy, I can go out a lot more and be happy – I don’t really

have to worry about what I have to eat ’

ProBio 8+ is a scientifically-tested, multi-strain biotic supplement designed with Probioact® Technology to establish and maintain a diverse colony of eight carefully selected bacteria including Lactobacillus and Bifidobacterium

Each ProBio 8+ sachet also contains extra fibre and nutrients to help bacteria survive the journey through your gastrointestinal tract and then thrive on arrival

‘This results in an increased survival rate, allowing more friendly bacteria to multiply,’ says Dr Miriam Ferrer PhD, head of product development at FutureYou Cambridge ‘This ensures a higher effectiveness for gut health compared with similar products ’